Delicious with a licorice flavoring that is subtle. These can be kept for more than a month in an airtight container.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 60 |
| Yield: | 5 dozen |
Ingredients
- 2 cups white sugar
- 1 cup butter, softened
- 4 eggs
- 4 ½ cups all-purpose flour
- 4 teaspoons baking powder
- ¾ teaspoon salt
- ⅓ cup brandy
- 1 ½ teaspoons anise extract
- 1 teaspoon vanilla extract
- 1 cup almonds
- 2 tablespoons anise seed
Instructions
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
- In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
- Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
- Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
- Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
- Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.
Nutrition Facts
| Calories | 111 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 88 mg |
| Sugars | 7 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Very light and airy I think I need to work on the method of this kind of recipe where you do not roll it into a log but spoon it on the cookie sheet otherwise they are delicious
tasty recipe. I didn’t have brandy, so I substituted Sambuca, which is Anise flavor liquor. Added a 3rd anise flavor. I baked for 30 minutes for the second bake to get it browned and crispy
These biscotti are AMAZING!! My Italian family cannot stop raving about them. One thing though, the bottom of these cookies do burn at 350 degrees. I took the recommendations in the reviews and baked at 325. I turn the tray in my oven at the 15 minute mark. 31-34 minutes total worked well. I also recommend keeping the oven at 325 for the second bake. I flip them at 5-7 minutes. You need to play with it a bit depending on your oven. But definitely turn down the heat to 325!
I wish I had paid more attention to the raters who said that the bottom burns during the first bake. It does!! I think if you were to lower the temperature to 325 and start checking for it to be done at 15 minutes . I also noticed that on the second bake 300 degrees is to low and it takes forever. I kept the oven at 325 and stayed in the kitchen turning at about 7 minutes. Turned out really good despite the burned bottoms. I will make these again using the 325 degree oven during the first bake..
Easy to make and incredibly delicious!
Delicious, I made according to the recipe in the past and biscotti came out perfectly. I made lemon flavored biscotti this time, since I did not have some of the ingredients. I substituted lemon extract for the aniseed, I substituted plum sake for the brandy. I cut the recipe in half, needed to add about 2 tablespoons of extra flour before putting on the parchment paper.
Delicious! I didn’t have brandy so I used Amaretto and they tasted great! I had to increase the temp on the second round to 350. The 300 was taking forever! Pretty easy to make too!
I used olive oil instead. It’s much easier to handle. I added rum, ouzo and anise oil. They were crunchy and DELICIOUS!! They could be dunked in your tea/coffee or you could eat them straight if you have strong chompers.
great recipe almost as good as my grandmothers, which I lost.
I have to admit that I modified this recipe to more closely match what I grew up with by using both a teaspoon of anise extract and two tablespoons of anise seeds. And then instead of cooking the dough as a log on a cookie sheet, I divided it into two, shaped it into two smooth rectangles and THEN patted it into two greased loaf pans before the first baking. Then I baked until light golden brown, tipped it onto a cutting board, sliced each into 1/2 inch sticks and placed on parchment lined cookie sheets for the second baking mentioned in the recipe. Turned out just like my mother’s did.
Perfect – used Amerettto D’Sorrano instead of brandy
They were easy and delicious! Will make them again! I give it a 5 star rating!
this was really good, and I was surprised how easy it was. I adjusted the recipe to 30 servings and at that point, it called for 1 1/2 tsp of anise (2 tsp would have been perfect maybe 2 1/8) also I didn’t have brandy – I substituted with Southern Comfort – its what I had on hand. but overall it was simple and they really good. I think I might do Choc chip and dip the bottoms in chocolate next time 🙂
The best Biscotti recipe that you can adapt. I was surprised it didn’t make more, but maybe mine were too big. The second and third baking is when you can make them as crispy or soft as you like…or mix them up! I got lazy and put a few chocolate chips on them when they came out of the oven…then smooth it over the biscotti like frosting. I made them also without anise but used cranberry & orange with almonds. Then drizzle almond flavored icing on them.
Great recipe! Makes a really nice classic biscotti!
Perfect recipe. It’s a double batch. Found it a few years ago given it to a few people. Just have to remember when making the logs to make them firm. Cut back sugar to 1 1/2 cups.
I even subbed the flour for gluten free (and left out the alcohol and anise) and they were still fabulous! I also subbed 1 c. white chocolate chips for the 1 C. of nuts.
My first effort at biscotti…Will definitely make it again!
Followed the recipe and we love it. Fantastic with Hot Chocolate and a touch of Anisette. Great medicine for cold wet winter days. Repeat as necessary.
I scaled the recipe to make just 4 cookies. I used metric measurements and a food scale . The only change I made was to use amaretto liqueur rather than brandy. The cookies came out PERFECT. Thank you for a great recipe!
Loved the recipe