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Almond Biscotti Recipe

Almond Biscotti Recipe

"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.
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling YIELD:42 servings


  • 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.

Nutritional Facts

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

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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."

Reviewed Nov. 9, 2017

"nice recipe"

Reviewed May. 25, 2017

"Good one"

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!!"

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."

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."

Reviewed Dec. 6, 2013

"my favorite biscotti"

Reviewed Oct. 28, 2013

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

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!!!!"

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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