- 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
- 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.
- 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 sugar.
- Bake at 375° until golden brown and firm to the touch, 15-20 minutes. 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 until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts1 cookie: 207 calories, 9g fat (4g saturated fat), 50mg cholesterol, 129mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 4g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Jun 14, 2020
The recipe worked great for me! Your flour measurements worked out for me. I was just wondering if I could add walnuts to the batter as well.
May 5, 2020
Delicious, just the right sweetness. I used anise seeds. This is the first time I ever made biscotti and I consider it a success.
May 2, 2020
Dough is too soft and will spread a lot if not chilled before baking or if more flour isn't added. Flavor is great. They stay softer than many biscotti recipes, likely due to the fat content.
Apr 28, 2020
Found dough to be very soft and will add another cup of flour next I make these. The taste is anything that you want it to be. I added a teaspoon of vanilla extract along with a teaspoon of anise seeds. I toasted the almonds first before I chopped them. The crunch is perfect and not too hard. I was able to spoon out the batter to form the two logs.
Apr 21, 2020
Multiple batches at one time is the only way for the baker of these light, crispy and divinely delicious biscottis.
Apr 4, 2020
Awesome recipe!! The only suggestion I have is to refrigerate the dough for about an hour before handling. I made them with pistachio nuts and vanilla extract as that’s what I had on hand, normally I would have gone to the store to get the ingredients but we are in the throws of Covid 19 so you have to use what you have. Making more today, it’s only my husband and I at home, in six days we ate them all!
Nov 15, 2019
Excellent recipe as long as you follow directions and it will turn out. The dough is sticky but it does work and I was not disappointed. Sally Bodmer
Jul 16, 2019
No comment left
Jun 4, 2019
Dec 5, 2018
It needs much more flour than called for. I used 1 tsp. Almond extract.