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A traditional biscotti recipe. Great for dunking in coffee or tea.
Ingredients
- 12 ounces butter
- 1 ¾ cups white sugar
- 6 eggs
- 1 teaspoon anise extract
- 2 teaspoons vanilla extract
- 6 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 8 ounces chopped almonds
Directions
Step 1
Preheat oven to 350 degrees F ( 165 degrees C ).
Step 2
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.
Step 3
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 Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 30 | |
| Calories 275 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat6g | 32% |
| Cholesterol61mg | 20% |
| Sodium150mg | 7% |
| Total Carbohydrate32g | 12% |
| Dietary Fiber2g | 6% |
| Total Sugars12g | |
| Protein6g | |
| Calcium48mg | 4% |
| Iron2mg | 9% |
| Potassium98mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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these taste just as good as what my inlaws make
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I finally found a very basic and easy recipe for biscotti.
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wonderful! I have tried to make biscotti before and never mastered the texture. These are amazing. You can substitute almond extract for the anise.
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This is the most delicious biscotti ever! I added dried cherries and golden raisens for a variation.
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Very good, basic biscotti recipe. I wouldn’t add MORE almonds than the recipe calls for. . they may get hard to cut. They’re very pretty too. We liked them best dunked in something hot.
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Fabulous recipe! My very Italian uncle hasn’t stopped raving about them. Thanks for sharing!
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Thanks for offering this. I shared the results with more than half a dozen people and every one of them loved it. I didn’t use the anise flavoring, and i did “second-bake” it longer than the 7 to 10 minutes in the recipe.
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This is the craziest recipe I’ve ever tried. Do not try to alter the serving which you can see at the bottom of the recipe page. or else you’ll come up with something mushy, crumbly, yuck thing! But i’m not a sore loser, i’ll try to do it again, and when i perfect this biscotti, i might just change my mind about the rating.
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I was so impressed at how these turned out. They looked exactly like biscotti that you get in fancy coffee shops, and since I had never made them before, I was really pleased. This makes a big batch – 2 friends and I had a bake-fest before Christmas and we all got quite a good share out of it. I’ll do this one again for sure.
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This recipe was awesome. Very minimal work and my son could help me with the mixing. They are wonderful tasting and are a cookie I will continue to make year round. I toasted my sliced cookies for approx. 10 mins on each side. I don’t care for anise but these were great. The anise taste was not overwelming. Great recipe Bernie!!
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Thank you! This recipe was wonderful. My husband and everyone at work enjoyed it. I used almond extract instead of anise extract. I put 2 teaspoons almond extract and 1 teaspoon vanilla extract. I also added 1 cup of chopped chocolate chips. I dipped the final cookies in chocolate. They were great!!!!!
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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 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!
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These always turn out. The recipe is also forgiving. Have fun and try mixing in white chocolate and dried cranberry’s.
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This is a very nice Biscotti recipe, wonderful for gift giving. I had my room mate knead the dough for me, I think the added man strength that went into the kneading process helped to make this recipe such a success. I used two teaspoons of licorice liqueur instead of the extract and only one teaspoon of vanilla extract, the taste is mild, not too sweet, with a melt in your mouth texture.
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I am generally not a fan of anise/licorice/etc, so I was wary of this. But the anise flavor is light, so overall, these are pretty good. I got WAY more than 30 cookies out of it, though. I’m giving these are Christmas gifts, with “Flavored Cappiccino Mix” from this site. Thanks Bernie!
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This was an easy recipe which tasted like shortbread, probably because of all the butter. I used almond extract in lieu of anise.
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Absolutely GORGEOUS!! I made it within seconds of reading about it, and made it in 15 minutes and left it to cook to the exact guidlines given and voila it was PERFECT, three minutes ago I tasted it for the first time and enjoyed it thouraghly with Coffee. Thank-you very much for the wonderful recipe!
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This recipe actually makes 30 biscotti PER LOG- a total of 120! My count was more like 25 per log or 100 cookies per recipe.
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This takes a little while to get the hang of it, however it is great. I gave them out as christmas goodie gifts and everyone loved them.
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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 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!
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This is an amazing recipe – something that everyone should try! I made them last night – I started at 8:30 and by 10 my fiance and I were dunking them into tea as a late night snack.
So easy and delicious! Great as a gift – will definetly make again! Thank you so much for this recipe! -
Very easy to make and has just the right flavor…not too *over-powering* like some Biscotti recipes I’ve tried. Excellent!
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My father is Italian and he is very picky about Biscotti. He loved these and told me not to lose the recipe and not to go playing with it and mess it up! :)They are the best he has had in years. I was thrilled. Thank you!!
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Absolutely wonderful! I followed the receipe exactly as given and the results were unbelievable. Everyone loved them, and they were even better the next day. After adding the flour, I used the dough blades on my mixer – big help!
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Absolutely delicious! My husband and I both loved it! I am one of those curious types that doesn’t like nuts in things, so I pressed sliced almonds into the top of both logs instead of mixing the nuts in. Thanks for sharing!
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This is a very easy recipe to follow and makes delicious biscotti. I took the recipe one step further and dipped some of them into chocolate.
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Great biscotti recipe..Followed recipe exactly and they came out great. Some may want to bake them the second time for a bit longer for a firmer cookie.
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Great, Best recipe and I have tried alot! I am Italian and these are wonderful, I even sell them at a local coffee shop, they cant keep them in!
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Ugh – what did I do wrong?? They came out like shortbread more and didnt have enough flavor. Im gonna have to throw the whole batch out!! Im so bumbed!! Im sure I just need to get the hang of it so I will definatly make it again and I liked the idea of using almond extract next time as well. Im not ready to give up! WIsh me luck!
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Excellent and easy
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This biscotti is very tasty. As others suggested, I extended the baking time for more crispness. Dipping the slices in chocolate is a nice touch.
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This is a very good biscotti. The flavors are subtle and delicious. Made more than the recipe suggests. Maybe I didn’t form them right?
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This recipe is great! I made the mistake of increasing it to 30 servings (60+ cookies — there is not a bowl big enough for that), but once it was all done it tasted SUPER! I dipped the ends in some kind of melted candy (white chocolate), which made it even better. This is as good, if not better than store bought!
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Excellent! Came out perfect for dunking – Just what I wanted. Flavors blended nicely. Thanks.
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I have tried several biscotti recipes and this is the easiest and best I have found.
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I’ve made a lot of different biscotti recipes, and this is hands down the best recipe that I have tried. Tastes great, even when dipping in cofee, beautiful texture and doesn’t fall apart!!
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This recipe was amazing, I added walnut and other nuts and it was great. I made 7 times allready due to request
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Thanks Bernie for a wonderful recipe. When bitten into, the cookie had a powdery texture that I really liked. I dipped the ends in melted semi sweet chocolate-then dusted with almond meal. I made an assortment of cookies over the holidays but these were my favorite and first gone! Happy New Year.
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Tres bein! I didn’t have any anise extract but it still turned out great. It was so easy to make. I use it make it when I was in Culinary School and it tastes very similar to the recipe we made. I just had to cook it a little longer than it suggested…it wasn’t golden around the edges with the time it suggested.
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Didn’t turnout that well for me. I don’t know what I did wrong.
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The best traditional biscotti recipe I have tried. I get compliments every time I bake these cookies.They turn out perfect every time.
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Absolutely delicious! My boyfriend, mom, and I could not keep our hands off of them! I did have to add more flour – I think the extra wetness came from bigger than Medium eggs. Will definitely make again!
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This recipe was wonderful. It was easy to make, and none of the ingredients were found outside the common ones found in my kitchen. I ommited the annise extract, added chocolate chips instead of almonds, and “second baked” them longer than suggested. I love this recipe because it is incredibly versitile. I will definatly make it again
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Great biscotti. Thanks, Bernie.
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This recipe is *wonderful*. I made two small changes: I ran out of butter and had to add shortening to make up, and it still came out wonderfully. Also, I added just a bit of anise seeds, which I felt added to the flavor. Delicious! I will definitely make this again … tonight, actually!
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This is a good, simple recipe. These are my mum’s favourite and I’ve made them a few times for her. I like cutting them into small delicate slices so they look like pretty little biscuits.
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This is a good basic biscotti recipe. I like to make variations to this recipe such as adding cocoa and chocolate chips. When I use this particular one, sometimes I will dip half of the biscotti in some white chocolate. Be aware though, this recipe makes TONS of biscotti. Try cutting it in half or maybe in fourths.
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Came out great.
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This recipe was really good. The texture was great. I used 2 tsp. almond extract and 1 tsp. vanilla extract—instead of the anise. But I felt that it needed more extract. Next time I will use 3 tsp. or more almond extract.
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came out great! simple, but great flavor.
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So good!! Very authentic recipe. I wouldn’t change a thing to the recipe.
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Fantastic, I used almond extract in place of the anise (I’m the only Italian in the world that doesn’t like anise) but kept true to the rest of the recipe and it was delicious, I like a more tender biscotti, and this does have a tender texture, with my small change, this is it, the family biscotti recipe for now on, thank you so much for this wonderful cookie!!!
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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 time 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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these came out perfect. Next time I am going to try to ommit the almonds and add a tad bit more of anise. I will make these every Christmas now!
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These were great! Very flavorful, deliciously crunchy yet tender. I did use almond extract instead of the anise, and I also toasted the almonds before adding them to the dough. They were a big hit at our Italian themed dinner and my husband said it was the best biscotti he had ever had! Thank you for the recipe!
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Very delicious. It was fun to make. I dipped the bottoms in melted semi-sweet chocolate after toasting them, they turned out great.
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Awesome recipe. I did make a few small changes. I added more anise extract, a hint of almond extract and drizzled with dark and white chocolate. My husband loves these!!!!
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These are great! I substitute almond extract for the anise and they are super. I think they are easier than making chocolate chip cookies!
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i omitted the nuts in this as i dont like nuts. when i first took these out of the oven the middle was still uncooked but i cut them anyway, separated them and put them back in the oven. after 10 mins on each side the middle was still uncooked so i kep them in for another 15 mins approx on each side. they tasted ok but not great. ill keep looking for a better recipe.
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I’ve made Biscotti once before and it didn’t turn out well. This however is great! Besides the bulk of ingredients and the time it took to make and the gazillion cookies I have now, It was wonderful. The taste of the biscotti with a nice cup of coffee out weighs all of the above.
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The biscotti came out somewhat soft and I don’t know if that’s just the way the recipe is or if I made the error. I had to keep putting them back in the oven to try and make them crunchy but it didn’t work. I also left out the anise and used almond extract. The flavor was good. I guess I was hoping for a Starbucks biscotti.
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I made these with only pure almond extract, added dried cranberries and white chocolate chunks. Excellent. Nice and crunchy/hard too. Some I dipped 1/2 in chocolate and some I drizzled with chocolate. Very yummy and an excellent recipe and instructions! Thanks.
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This is a great recipe. I have been making this for the last 5 years. I do add other things like dried fruit and other nuts. Yummy! I have been requested to make these every year.
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the best so far. not sweet just perfect. i don’t like anise sub it to almond extract. thank you for sharing your recipe.
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These came out great. I dipped them in semi-sweet chocolate and gave them out for Christmas gifts. So far everybody likes them.
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Changed it to all vanilla extract, and used chocolate chips instead of almonds. Baked them for 10 minutes each side. Made 90 cookies. Will make great additions to my Christmas Cookie Plates.
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Added two handfuls of choc. chips and a small bag of dried cherries and the poeple at work were in love with this!!!
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Very good – at first they seemed a little crumbley but once cooled held togethr well. I used 1/2 teaspoon anise oil instead of extract and almond slices.
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This was really great. I too omitted the anise and used more almond extract as Im not too crazy about anise, they are awesome. Gave to our Biscotti loving pal and she thought it was the best shes had..she felt this even before we told her I made it. 🙂 Only thing is, Im not sure if it was my oven or not,it took much longer to “toast” than the recipe said. A+++
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I made these for Christmas gifts and everyone requested the recipe. This was the best biscotti I’ve ever had. I used almond extract instead of anise and added craisins and walnuts and dipped the bottoms of the finished cookies in melted white almond bark.
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I had no almonds or anise extract. I only used the vanilla extract. One cup of the flour substatuted with whole wheat flour because I ran out of all purpose. When the dough became VERY sticky I kept my hands floured and pressed the rest together to finish mixing. Turning it onto a floured surface helped also,then working it till easy to handle. I put parchment paper down on the cookie sheet(found in the grocery store next to the aluminum foil);these turned out perfect! They are plain with just the vanilla but I like to dip them in strong coffee so I don’t mind. Next time I will buy the anise extract, I am sure they will be even better! I will make these again!
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I had never made biscotti before. This was a good recipe to start with and can be used as a basic recipe then add whatever you like in biscotti. Lots of compliments!!!
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Terrific recipe. I dipped the edge of half in melted dark chocolate. I took the advice of using a dough hook on my mixer. Very easy.
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What a wonderful base recipe for the best Italian treat!! Easy enough to work and it has wonderful flavor
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ok, so what did I do wrong? Knead by hand?? HOW?? I added an additional cup of flour and it STILL isn’t kneadable! all those ingredients wasted.
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Everyone loves my biscotti! I added chocolate chunks and almond slivers and they are a hit in my house.
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YUM!!!
Made 4 different flavors: the original recipe (with almond and vanilla extracts instead of anise), original with Grand Marnier and orange zest, original with dried cranberries and walnuts, and original with chocolate chips. I also melted a combination of semi-sweet and dark chocolate chips and coated half of each cookie. Now all you need is a cup of hot coffee for dippin’… -
I had to devote about 2 hours to making this recipe, but it was worth it! It makes a lot, too, which is great. I made them for an “Italian Night” dinner at my house, and they were very well-received. After they were cooled, I drizzled melted milk chocolate on them. Pretty and delicous!
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This is one of many biscotti recipes I have tried and the most requested by family and friends. I’ve found that no matter how much flour I add, the dough is just too sticky to knead and roll into logs. I just gave up and started spooning the dough in a log shape onto the cookie sheets instead. Messy, but effective. I also omit the anise extract and use almond in its place. This recipe makes a large amount and slices very nicely. Not too crumbly like others I have tried. I do have to bake them much longer than the recipe suggests the second time, but it’s well worth it in the end. Have made this many, many times, and sure I will make it many more!
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Easy to make, easy to store, taste great! My friends alway get fascinated when they get this exotic treat. However, I always double the amount of anise extract. I find the original a little too plain, but with doubled anise, they taste wonderful!
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This is a very easy to follow recipe. My family is Italian, so we have been making biscotti is some form or another for a long time.
I’m not really an anise fan, so I replaced that with almond essence and it worked a treat.
As a hint, it’s best to leave the loaves for about 5 minutes before slicing them so that they firm up a bit. Additionally, use a bread knife to cut them into pieces. It slices through much easier.
We dipped a couple of them in Nutella at the end and also put strawberry jam on them!!! Soooo delicious. Still, I’m a fan of the traditional dipping in wine or coffee 🙂
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Absolutely delicious! I didn’t have anise extract, so I used anise seeds instead. The anise taste wasn’t strong enough for me using only the seeds, so I will add more next time. I took the advice of using dough hooks and keep my hands well floured and had no problem with the “stickiness” of the dough. I also took the advice of letting the biscotti cool a few minutes before cutting and using a bread knife and they cut beautifully. Will definitely be using again!
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My mom told me this recipe is very similar to my full Italian grandmother’s biscotti recipe. They came out great. I brought them to an office breakfast and the whole tray was inhaled. I needed to toast the cookies longer than suggested in the recipe and I could’ve toasted them longer which I think I’ll do next time. It does make a lot of cookies.
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This was my first try at making biscotti and it turned out great. The recipe makes a ton of biscotti, but I froze some and took some to a friend’s party where she was having a “Chocolate Fountain.” These biscotti were great for dipping in the fountain and were a big hit.
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very easy recipe to follow. it was very sticky but worked with it using well floured hands. i used anise oil instead of the extract. i have never found extract to be tasteful in anything i’ve baked. it cooked great and i used chocolate hershey bars melted, dipping one end in the chocolate. very good recipe.
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Excellent & so very easy!! I, like some of the other posters, subbed almond extract for the anise & I upped the almonds: I used a cup of slivered & another cup of sliced almonds. Added a crunch to it as well as extra taste. I also added dark, sweet dried cherries to the mix (8 oz). Big hit wherever I have brought them. Thanks for posting this recipe.
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A lovely subtle taste, good texture, easy to make and easy to change up by adding other flavours. Be aware that it takes longer to cook than indicated — about five minutes pre-slicing and also post-slicing. I would suggest making five loaves rather than four as the smaller loaves cook more evenly and as easier to cut. And as someone else suggested: well-floured hands are the key to success! Anise extract is impossible to find where I live, so I used 2 tsp of vanilla, 1 tsp of almond and 2 tsp of orange flower essence. Also added grated orange rind and chocolate chunks to some loaves.
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I am giving these away for Christmas gifts. I’m glad to have such a perfect recipe so I can made these myself instead of buying them.
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I made one third of this recipe as the whole lot would have made way too much for my family. They came out great! The dough was a little sticky to work with, but I floured my hands and used a silicone baking sheet. I did put some melted chocolate on the bottom of the biscotti when they were cooled.
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This was the first time I ever made Biscotti and these were sooo good, everyone loved them. I do wish they were a little softer. I added semi sweet chocolate chips to the batter and dipped them in chocolate…mmmgood
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This recipe was very easy! I don’t have a stand up mixer so I was nervous but hand kneading wasn’t as bad as I thought.
Next time I think that I will make them longer though.
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New to baking, I’ve tried a few biscotti recipes. This is, by far, the best one! My boyfriend is upset because I made most of them for customers christmas gifts. I’ll need to make more for home.
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Just made today… Perfect! So good, can’t wait to serve them at my X-mas Party! WILL MOST DEFINITELY MAKE AGAIN AND AGAIN AND AGAIN!!!!!!
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Very good Bernie! I hope you don’t mind that I added additional almonds and dark chocolate chips. Chuck
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I have been using this recipe for 6 years now. I make 6 batches of the recipe for Christmas and give to all my Italian cousins. I also dip one side of them in good chocolate. Because of the chocolate, I cut the sugar in the recipe in half and use half whole egg and half egg whites for less fat. They are loved! Thanks again Bernie.
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This recipe was excellent! I also experimented a bit with it, adding a teaspoon of almond extract instead of anise extract, and also swapping out a cup of flour for a cup of unsweetened cocoa powder. It seems to make the dough a little thicker, but it tastes great!
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Awesome…Awesome…Awesome….I made these for the Christmas Holiday because my Dad wanted Biscotti and let me tell you these are great! The dough is a little difficult to work with but its worth it! Hands down! Give it a shot!
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This was my first attempt at making biscotti and it came out wonderful! The only change I made was to use 2 tsp of anise and 1 tsp of vanilla extracts. Everyone loved this and wanted the recipe!
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Excellent receipe! However, anise flavoring isn’t for everyone so I replace it with 2-tsps of almond extract and 1-tsp of vanilla. When the Biscotti has cooled I dip one side in chocolate and place that chocolate side up on a tray with wax paper, then drizzle with white chocolate. Then they go into the fridge for about 10 minutes to harden. I do this with half the batch and leave half the batch plain. It’s a big, big hit whenever I make it. I feel so lucky to have come across this recipe. So easy too! Thanks
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Yummy! Love these with coffee! They’re pretty easy to make. I don’t usually include almonds since I don’t have them around. Make sure the cookies are pretty hard/dry. The softer the cookie, the less they’ll absorb liquid (coffee, tea).
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