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Traditional Almond and Anise Biscotti

Classic Italian twice-baked cookies packed with toasted whole almonds and aromatic anise. The traditional two-step baking process yields a delightfully hard, crunchy texture that is absolutely perfect for dunking into a hot cup of espresso or coffee.

Traditional Almond and Anise Biscotti
Prep 15 min Cook 50 min Total 75 min Level Intermediate
Serves 24

Ingredients

Dry Ingredients

  • 2.5 cups all-purpose flour — spooned and leveled
  • 1.5 teaspoons baking powder
  • 0.5 teaspoons kosher salt

Wet Ingredients & Mix-ins

  • 1 cup granulated sugar
  • 3 whole large eggs — room temperature
  • 1.5 teaspoons anise extract
  • 0.5 teaspoons vanilla extract
  • 1 cup whole almonds — lightly toasted and cooled

Instructions

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.

    ~5 min
    Toasting your almonds beforehand for 5-7 minutes enhances their flavor and crunch.

  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.

    ~2 min

  3. In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on medium-high speed until the mixture is pale and thick, about 3 minutes. Beat in the anise extract and vanilla extract.

    ~4 min
    Beating the eggs and sugar well incorporates air, helping the biscotti rise without relying entirely on baking powder.

  4. Reduce the mixer speed to low. Gradually add the dry ingredients to the egg mixture, mixing just until a sticky dough forms. Do not overmix. Fold in the whole toasted almonds using a sturdy rubber spatula.

    ~3 min
    The dough will be quite sticky. This is normal and necessary for the correct texture.

  5. Turn the dough out onto the prepared baking sheet. Using lightly floured hands, divide the dough in half and shape into two logs, each about 10 inches long and 2.5 inches wide. Space them at least 3 inches apart as they will spread.

    ~5 min
    If the dough is too sticky to handle, lightly dampen your hands with cold water instead of flour.

  6. First Bake: Bake the logs at 350°F for 25-30 minutes, or until the tops are firm to the touch and lightly golden brown. Remove from the oven.

    ~30 min
    This initial bake cooks the dough through. Do not turn off the oven.

  7. Let the baked logs cool on the baking sheet for exactly 10 minutes. Reduce the oven temperature to 325°F (165°C).

    ~10 min
    Cooling is critical: if sliced too hot, the logs will crumble; if too cool, they will shatter.

  8. Carefully transfer the logs to a cutting board. Using a sharp serrated knife, cut the logs on a slight diagonal into 3/4-inch thick slices. Use a gentle sawing motion to cut cleanly through the whole almonds.

    ~5 min
    A sharp serrated knife (like a bread knife) is non-negotiable for cutting through whole almonds without breaking the cookies.

  9. Second Bake: Place the slices cut-side down back onto the parchment-lined baking sheet. Bake at 325°F for 10-12 minutes. Remove from the oven, carefully flip each slice over, and bake for another 10-12 minutes until dry and golden.

    ~24 min
    This second bake draws out the moisture, creating the signature hard, dipping-ready texture.

  10. Transfer the biscotti to a wire rack to cool completely. They will continue to harden as they cool.

Nutrition
115
Calories
3
Protein (g)
18
Carbs (g)
4
Fat (g)
0
Sat. Fat (g)
1
Fiber (g)
9
Sugar (g)
75
Sodium (mg)
23
Cholesterol (mg)
Equipment
  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Serrated knife
  • Cutting board
  • Wire cooling rack
Tips & Storage
  • Traditional biscotti contain no butter or oil, relying on eggs for moisture and structure. This is what guarantees their long shelf-life and ultra-crunchy texture.
  • If you prefer a softer cookie, simply reduce the time of the second bake by 5 minutes per side.
  • For cleaner slices, spray your serrated knife lightly with non-stick spray or wipe it with a damp cloth between cuts.
  • Storage: Store completely cooled biscotti in an airtight container at room temperature for up to 3 weeks. They freeze exceptionally well for up to 3 months; thaw at room temperature.
Tags
almond anise baking biscotti coffee companion cookie crunchy dairy_free dairy-free dessert gift holiday italian make-ahead snack traditional twice-baked vegetarian

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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