Almond Biscotti

Name: Almond Biscotti
Prep time: 30 min
Total time: 4 h
Yield: 2 dz.
Ingredients: 3 1/4 c. all-purpose flour, spooned and leveled; 2 tsp. baking powder; 1/2 tsp. kosher salt; 1 tsp. anise seed, crushed; 4 large eggs; 1 c. sugar; 2 tbsp. olive oil; 1 1/2 tsp. pure almond extract; 1 c. chopped whole almonds

These classic Italian biscuits are twice-baked for extra crispness.

By Lyda Jones BurnettePublished: Nov 4, 2021

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Becky Luigart-Stayner

Yields:

2 dz.

Prep Time:

30 mins

Total Time:

4 hrs

Make these deliciously giftable Italian biscuits for friends, for parties, or just for dipping into your favorite hot drink.

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Ingredients

3 1/4 cups all-purpose flour, spooned and leveled
2 tsp. baking powder
1/2 tsp. kosher salt
1 tsp. anise seed, crushed
4 large eggs
1 cup sugar
2 Tbsp. olive oil
1 1/2 tsp. pure almond extract
1 cup chopped whole almonds

Directions

1. Step 1Whisk together flour, baking powder, salt, and anise seed in a bowl. Beat eggs and sugar with an electric mixer on medium speed until pale yellow, 2 to 4 minutes. Beat in oil and almond extract. Beat in flour mixture just until combined. Stir in almonds. Cover and chill until firm, at least 2 hours or up to 1 day.
2. Step 2Preheat oven to 325°F. Line a baking sheet with parchment paper. Divide dough in half and shape each into an 8-by-5-inch log on prepared baking sheet. Bake just until firm, 20 to 25 minutes. Let cool 45 minutes.
3. Step 3Line two baking sheets with parchment paper. Cut each log diagonally into 1/2-inch pieces with a serrated knife. Place on prepared baking sheets. Bake, rotating baking sheets and turning biscotti halfway through, until lightly browned, 24 to 30 minutes. Transfer to wire racks to cool.