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Nutrition Facts

Serving Size 1 biscotti 37g

Recipe makes 20 biscotti)

The following items or measurements are not included below:

2 tablespoons Amaretto

Calories 137
Calories from Fat 40 (29%)
Amount Per Serving %DV
Total Fat 4.5g 6%
Saturated Fat 0.5g 2%
Monounsaturated Fat 2.6g
Polyunsaturated Fat 1.0g
Trans Fat 0.0g
Cholesterol 31mg 10%
Sodium 43mg 1%
Potassium 76mg 2%
Total Carbohydrate 21.1g 7%
Dietary Fiber 1.2g 4%
Sugars 10.5g
Protein 3.8g 7%

how is this calculated?

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Almond Biscotti

Recipe #51936 | 1¾ hours | 15 min prep | add private note
(79) RATE IT NOW Print Recipe

By: P4
Jan 21, 2003

After many years of experimentation, I think these are the best biscotti I've ever made. They are nice and dry and crunchy the way real biscotti should be - they are not cookie-like like many you buy in the store these days. They are perfect for dipping, they have a long shelf-life, they are delicious and flavorful. My toddler LOVES them and even asks for them before bed with a cup of milk for dipping. Another great recipe from Alice Medrich.

20 biscotti (change servings and units)

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 large eggs
  • 2 tablespoons Amaretto (OR 2 tbs rum with 1 tsp. almond extract)
  • 1 teaspoon vanilla
  • 1 teaspoon anise extract (optional)
  • 1 cup whole almond, toasted and chopped a few times, not too fine

Directions

  1. 1
    Preheat oven to 300°F.
  2. 2
    Line 2 baking sheets with parchment.
  3. 3
    Combine dry ingredients and set aside.
  4. 4
    Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
  5. 5
    Add the dry ingredients and mix until combined.
  6. 6
    Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
  7. 7
    Scrape the dough out onto a parchment lined sheet pan.
  8. 8
    Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
  9. 9
    This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
  10. 10
    Bake until firm and dry, about 50 minutes.
  11. 11
    Remove from the oven and cool 10 minute.
  12. 12
    Use a long serrated knife and slice into 1/2-inch wide slices.
  13. 13
    Lay the slices cut side down on the baking sheet and bake another 20 minutes.
  14. 14
    Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
  15. 15
    Cool the biscotti on a rack; cool completely before storing.

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Featured Reviews for This Recipe

From: Chef #1376400

On Nov 19, 2009

Hard like biscotti should be! The only thing I may change is using a little less almond (by about 1/4 cup less). I used McCormick anise extract which disappeared completely in the end product. So if you want the anise aroma to show I think it's better to use fresh ground anise instead of the store-bought extract.

0 people found this review helpful

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    • From: Renie 77

    On Nov 18, 2009

    I make biscotti at least once a year and we all agree that these are the best ever. These are now my only biscotti recipe. I didnt try to shape by hand, just used a wet spoon to the approx. size. No Amaretto so I also used the rum and almond extract. Thanks.

    0 people found this review helpful

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    • From: s'kat

    On Jan 27, 2003

    Since recently discovering the amazing difference between homemade and storebought biscotti, I have been upon a quest to try as many recipes as possible. This one is definately a keeper. I did not have amaretto (nor anise extract), so used the rum/almond extract substitution. What an incredible flavour! My husband kept on commenting on how wonderful the kitchen smelled as these were baking. These are a real treat- thanks!

    17 people found this review helpful

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    • From: BelovedRooster

    On Jun 11, 2004

    This was a great recipe! I used it for my food science experiment with great results. In fact, I remade the recipe again this week! Substituting 1/2 cup of the flour for almond meal was very sucessful among taste testers, who consistantly prefered it to the original recipe. I also added chopped candied ginger (and chocolate chips in the second batch - yummy!). This recipe is now my base recipe for biscotti. Thanks!

    14 people found this review helpful

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    • Read all 82 reviews

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