Italian Biscotti

163 Reviews

“A traditional biscotti recipe. Great for dunking in coffee or tea.” - by Bernie

Ingredients

12 ounces butter
1 3/4 cups white sugar
6 eggs
1 teaspoon anise extract
2 teaspoons vanilla extract
6 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
8 ounces chopped almonds

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Metric US

Original recipe yields 30 cookies

Directions

Preheat oven to 350 degrees F ( 165 degrees C ).
In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.

Nutrition

Amount Per Serving (15 total)

Calories
550 cal
28%

Fat
28.2 g
43%

Carbs
64.8 g
21%

Based on a 2,000 calorie diet

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Reviews (163)

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141

CANDSG

Feb. 2, 2004

"This may or may not be a review of this recipe, because I changed it so much, but here goes. I used 8 ounces of butter and 4 ounces of good olive oil, left out the almonds, substituted almond extract..." See more for the anise and brushed the logs with beaten egg whites before baking. I also baked them longer the second time. I then made 4 separate logs with four different flavors. They were Cherry flavored dried cranberries, sweetened coconut flakes, walnuts, and cocoa powder (2 tsp)and chocolate chips. The cranberries were the best! This is a great base recipe -- and I will for sure make it again!"

FOODAC

Dec. 23, 2003

"I am getting so many compliments on my biscotti! From Italian people too!! I've made this recipe twice. At first you'll think the dough is too sticky but the large amount of butter in the recipe makes..." See more it easy to work with. Once I got to the point of adding flour I changed to a dough hook on my stand mixer. Without that, this could get tedious to mix. Excellent recipe - thank you!"

patj

Jan. 16, 2006

"I've been experimenting with biscotti recipes, lately, and this is by far our favorite! My husband took some to work and 2 people asked for the recipe. I put the dough into 2 large loaves - next tim..." See moree I'll make the loaves smaller, as the sliced pieces were a bit large. Make this; you'll be happy! Also - I used Splenda for Baking for the sugar."

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