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Almond Biscotti

What you need

  1. 1 cup sugar
  2. 2 eggs
  3. 3 tsp anise seeds
  4. 1 tsp anise extract
  5. 1/4 tsp salt
  6. 2 tsp baking powder
  7. 1 cup chopped almonds
  8. 2 cups flour
  9. cornmeal

How to make it

  1. Combine sugar and eggs.
  2. Add anise seed and extract. Mix well.
  3. Add salt and baking powder. Mix well.
  4. Add flour then nuts. This is a dry dough so mixing at this point becomes difficult. Make sure flour is completely incorporated and nuts are fairly evenly distributed.
  5. Sprinkle a little cornmeal on a lightly oiled cookie sheet.
  6. Divide dough into two even logs and shape roughly like a loaf of french bread. They should be about 3-4 inches wide and not too high in the center.
  7. Bake 1: Bake at 350 for 30-45 minutes, until the top cracks. The loaf should hold it's shape when lightly pressed in the center.
  8. Remove and let cool.
  9. Using a serrated knife, slice to the desired cookie thickness (usually 3/4 - 1 inch wide).
  10. Bake 2: Return to oven about 250-300 degrees until firm and lightly toasted but not browned. Turn and toast lightly on the reverse side. They will continue to harden as they cool.

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