Almond Biscotti Recipe

4 15 20
Almond Biscotti Recipe
Almond Biscotti Recipe photo by Taste of Home
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Almond Biscotti Recipe

Read Reviews
4 15 20
Publisher Photo
"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.
MAKES:
42 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
42 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 1/2 cup butter or margarine, softened
  • 1-1/4 cups sugar, divided
  • 3 eggs
  • 1 teaspoon anise flavoring or vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Dash salt
  • 1/2 cup chopped almonds
  • 2 teaspoons milk

Directions

In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in anise or vanilla. Combine dry ingredients; add to creamed mixture. Stir in almonds. Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375° for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300°. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container. Yield: 3-1/2 dozen.
Originally published as Almond Biscotti in Taste of Home February/March 1995, p67

Nutritional Facts

1 each: 79 calories, 3g fat (2g saturated fat), 21mg cholesterol, 49mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.

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  • 1/2 cup butter or margarine, softened
  • 1-1/4 cups sugar, divided
  • 3 eggs
  • 1 teaspoon anise flavoring or vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Dash salt
  • 1/2 cup chopped almonds
  • 2 teaspoons milk
  1. In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in anise or vanilla. Combine dry ingredients; add to creamed mixture. Stir in almonds. Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375° for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300°. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container. Yield: 3-1/2 dozen.
Originally published as Almond Biscotti in Taste of Home February/March 1995, p67

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Reviews forAlmond Biscotti

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MY REVIEW
Marginaskitchen User ID: 5384848 278888
Reviewed Dec. 7, 2017

"I tried to make the recipe exactly as posted but was unable to shape the dough until I added almost another full cup of flour therefore I cannot understand the 5 star rating. I. Wish people would rate the exact recipe instead of a recipe after changes are made."

MY REVIEW
dig1 User ID: 6907234 224251
Reviewed Nov. 9, 2017

"nice recipe"

MY REVIEW
vsdav User ID: 8943735 266311
Reviewed May. 25, 2017

"Good one"

MY REVIEW
murrworm88 User ID: 1697209 238330
Reviewed Nov. 28, 2015

"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!!"

MY REVIEW
sparky5 User ID: 945741 181
Reviewed May. 3, 2014

"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."

MY REVIEW
Askor User ID: 7530214 2
Reviewed Dec. 10, 2013

"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 REVIEW
vishaljn User ID: 7396308 99
Reviewed Dec. 6, 2013

"my favorite biscotti"

MY REVIEW
playapelada User ID: 7463083 40
Reviewed Oct. 28, 2013

"I have made this time and time again and it is just perfect always. I use almond X not anise."

MY REVIEW
chefkatrina User ID: 7077710 24
Reviewed Jan. 8, 2013

"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!!!!"

MY REVIEW
chefkatrina User ID: 7077710 1
Reviewed Jan. 8, 2013

"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>"

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