Almond Biscotti

Total Time

Prep: 15 min. Bake: 35 min. + cooling


3 dozen

Updated: Nov. 29, 2023
I've learned to bake a double batch whenever I make these crisp dunking cookies, because one batch always goes too fast! —H. Michaelsen, St. Charles, Illinois
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  • 1/2 cup butter, softened
  • 1-1/4 cups sugar, divided
  • 3 large eggs, room temperature
  • 1 teaspoon anise extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Dash salt
  • 1/2 cup chopped almonds
  • 2 teaspoons 2% milk


  1. Preheat oven to 375°. In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining 1/4 cup sugar.
  3. Bake until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce oven 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 until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts

1 cookie: 207 calories, 9g fat (4g saturated fat), 50mg cholesterol, 129mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 4g protein.