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Almond Biscotti

 Almond Biscotti
"I've learned to bake a double batch of these crisp dunking cookies, because one batch goes too fast!" notes Mrs. H. Michaelson of St. Charles, Illinois.
42 ServingsPrep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1-1/4 cups sugar, divided
  • 3 eggs
  • 1 teaspoon anise extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • Dash salt
  • 1/2 cup chopped almonds
  • 2 teaspoons milk

Directions

  • In a large bowl, cream butter and 1 cup sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Beat in
  • extract. Combine dry ingredients; gradually add to creamed mixture
  • and mix well. Stir in almonds.
  • Line a baking sheet with foil and grease the foil. Divide dough in
  • half; shape each portion into two 12-in. x 3-in. rectangles on foil.
  • Brush with milk; sprinkle with remaining sugar.
  • Bake at 375° for 15-20 minutes or until golden brown and firm to
  • the touch. Lift foil with rectangles onto a wire rack; cool for 15
  • minutes. Reduce heat to 300°.
  • Transfer rectangles to a cutting board; cut diagonally with a
  • serrated knife into 1/2-in. slices. Place cut side down on ungreased
  • baking sheets.
  • Bake for 10 minutes. Turn and bake 10 minutes longer or until firm.

2 of 2

Almond Biscotti (continued)

Directions (continued)

  • Remove to wire racks to cool. Store in an airtight container. Yield:
  • 3-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 79 calories, 3 g fat (2 g saturated fat), 21 mg cholesterol, 49 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.