Biscotti are Italian almond biscuits that originated from Prato a city in Italy, the biscuits are thin, twice baked and crunchy

Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2¾ cups Flour
  • 1 ²/3 cups Sugar
  • ½ teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon Anise Seeds
  • Chopped Zest of 1 Lemon
  • Chopped Zest of 1 Lime
  • Chopped Zest of 1 Orange
  • 3 large Eggs
  • 3 large Egg Yolks
  • 1 teaspoon Vanilla Extract
  • 7 ounces whole almonds, skin on
  1. Put the flour, sugar, salt, baking powder, anise seeds, and the chopped zest in the bowl of an electric mixer and combine with the paddle attachment.
  2. In a separate bowl with a whisk, lightly beat together the eggs, egg yolks, and vanilla extract. Continuing to mix, pour the egg mixture into the dry ingredients.
  3. When the eggs are almost completely incorporated, reduce the speed to low, add the almonds, and mix just until the dough comes together.
  4. Roll the dough into 3 logs, each about 10 inches by 2 inches. Line a baking sheet with parchment paper. Place the logs on the baking sheet and bake at 180 degrees for about 20 minutes, until light brown. Let the logs cool.
  5. Decrease the oven temperature to 150 degrees.
  6. Cut the biscotti logs at a slight diagonal, ¾ inch thick.
  7. Return the cookies to the baking sheet, with a cut side up.
  8. Bake the biscotti for 15 minutes, until golden brown and dry.



By |2018-05-02T10:44:07+00:00November 3rd, 2014|Biscuits & Slices|0 Comments

Leave A Comment

Rate this recipe: