Almond Biscotti Recipe
- 1/2 cup butter, softened
- 1-1/4 cups sugar, divided
- 3 eggs
- 1 teaspoon anise extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Dash salt
- 1/2 cup chopped almonds
- 2 teaspoons milk
- 1. 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.
- 2. 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.
- 3. 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°.
- 4. 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.
- 5. Bake for 10 minutes. Turn and bake 10 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container. Yield: 3-1/2 dozen.
1 each: 79 calories, 3g fat (2g saturated fat), 21mg cholesterol, 49mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.
Reviews for Almond Biscotti
"I have made these 4 times now. 3 cups of flour works perfect for me every time. Get your hands slightly damp when forming the biscotti and you should have no problem with sticking. I highly recommend almond extract-my favorite!!"
"I used the Sour Cream Biscotti recipe and it was excellent. Dough was perfect for handling. Instead of using foil as recipe states, I lined baking sheets with parchment paper and placed dough directly on paper to form the loaf. Can't really rate this particular recipe as I have not tried it Thus the 1 star. I guess this is more of a suggestion to avoid some of problems stated by reviewers."
"I actually used 4 cups of flour before the dough could be handled without sticking to everything. This is the first time I have made biscotti and am pleased with how they turned out."
"my favorite biscotti"
"I have made this time and time again and it is just perfect always. I use almond X not anise."
"Follow up on last comment. it is late and I was making this in a hurry. Another bad thing to do. I think the next time will be with 3 cups of flour, make the dough ahead of time and chill it. Then I can come back and form and follow through. Cut and doing the second bake. Loving the taste. I went to this site as I was looking for a biscotti with butter and even though crisp, I did not want it to break your teeth, like the commercial types!!!!"
"I am in the process of making this recipe for the first time and I have found a major error in the amount of flour needed. The first baking is going on and at first I was worried, as this flattened immediately, yet it is now rising. And to achieve golden brown in my oven is taking 25 min. I have made biscotti before and after adding just two cups of flour it was soup! Not a cookie dough consistancy. So I checked in on the comments. Added one more cup of flour as one commented. I think next time I will go with three cups of flour and add a little extra if needed. Smelling and looking good. One should be able to form the biscotti dough with wet hands and no limping or drooping. I had to flour my hands and so on. Ps, you do not need greased foil if you have parchment paper>"
"Made several times."
"This was a great recipe! Delectible!!! I used almond extract and also had to use almost a whole extra cup of flour to get the right consitency. I have made this recipe twice, and it was great!"
"I found that the dough is too soft to form without refrigeration. I chilled it for 20 minutes before forming. It is a delicious recipe."
"I'm not a huge fan of anise extract so I used almond extract. It was not crunchy after the specified time, so I increased the baking time by 20 minutes. My family all enjoyed this recipe."