Classic Italian Biscotti
Crispy twice-baked Italian almond cookies perfect for dunking in coffee or tea. These traditional biscotti are studded with toasted almonds and have a delicate anise flavor.
- Total time
- 50 min
- Servings
- 24
- Calories
- 145
- Protein
- 3g
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon anise seeds
- 1.25 cups sliced almonds, toasted
Instructions
- 1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2
Whisk together flour, baking powder, and salt in a medium bowl.
- 3
Cream together softened butter and sugar in a large bowl until light and fluffy, about 2-3 minutes.
- 4
Beat in eggs one at a time, then add vanilla extract and anise seeds.
- 5
Fold the flour mixture into the wet ingredients until just combined. Fold in toasted almonds.
- 6
Divide dough in half and shape each portion into a 10-inch long log on the prepared baking sheet, spacing them 3 inches apart.
- 7
Bake for 25-30 minutes until golden brown and a toothpick inserted in the center comes out clean.
- 8
Cool on the baking sheet for 10 minutes, then transfer to a cutting board.
- 9
Using a serrated knife, cut each log diagonally into 0.75-inch thick slices.
- 10
Place slices cut-side down on baking sheets and bake for 10-12 minutes until dry and crispy, stirring halfway through.
- 11
Cool completely on a wire rack before serving or storing in an airtight container.
Tools you’ll need
- baking sheet
- parchment paper
- medium mixing bowl
- large mixing bowl
- whisk
- electric mixer
- rubber spatula
- serrated knife
- cutting board
- wire cooling rack
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
