A delicious amaretto dip. ideal for apples in the fall.
| Servings: | 30 |
| Yield: | 30 cookies |
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
Instructions
- Preheat oven to 350 degrees F ( 165 degrees C ).
- 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.
- 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
| Calories | 275 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 150 mg |
| Sugars | 12 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy to make, i used olive oil instead of butter, just like in Italy.
Very Easy. ! I halved the batch… Will drizzle something on it for Easter Treats !
Biscottis have always been such a mystery to me so I had no idea that they were so easy to make! I cheated and used my kitchen aid mixer instead of kneading by hand. I cut the recipe in half because I didn’t want to waste so many ingredients if they didn’t turn out. Boy was I sorry. We ate the 40 pieces in two days. I made as directed but they didn’t seem done enough after the last 10 min so I turned the oven off and let them sit in the oven another 15 min. The color and consistency was perfect. The only thing I will do differently next time (besides make the full recipe) will be to double or possibly triple the anise extract because that flavor didn’t come through as much as I hoped.
Absolutely one of my favorite recipes! I make it multiple times a year. I usually use almond extract instead of anise extract because my kids like it better. I have also traded out 1/2 cup of flour for cocoa powder (sifted) to make chocolate, added cranberries, swapped out different types of nuts, and dipped in chocolate. The best!!
I love this recipe. I did make a small change. I substituted cherry juice for the anise extract because I didn’t have any anise and added 1/2 cup of chopped cherries. Awesome taste and easy to chew. Thanks for the recipe.
I made this recipe exactly by the recipe and love it! I have also experimented with versions depending on what I have in the pantry. Today I used pecans with vanilla and maple flavorings. I came out great taste wise. I think I over kneaded the dough because it came out with lots of separations that are likely to become crumbly. Also, I usually baste with an egg wash before baking. This time I used the entire egg instead of just egg white. I won’t do that again. The wash looks very yellow & didn’t look completely cooked on top —like the yellow wash still looked “wet,” even though I kept putting the biscotti back in the oven & raising the grill closer to the top of the oven. It tastes good, I was just disappointed in the presentation though, & I made it to give away. Live & learn! Good base recipe!
Just …YUM!!!
This is a wonderful Biscottis recipe. I love a basic recipe that you can add your own add-ons, nuts, chocolate chips, drizzle chocolate on them. When you have a perfect Biscotti recipe, there are no limits to what you can do with it. Thank you so much.
I have had compliments on this recipe. The only thing I do different is 2 teaspoons of anise and 1 vanilla.
Good recipe and easy to change flavors. If you cannot find anise extract, you can use anisette liquor. It is not as intensely anise flavored, so, I double the amount when I substitute The alcohol burns/evaporates off during the baking time. The flavor is the same.
Made as submitted and enjoyed it as did my guests!
Easy and delicious. I would suggest replacing some of the flour with cornmeal for texture.
Easy and delicious. I would suggest replacing some of the flour with cornmeal for texture.
I’ve made these several times. I always substitute the almonds for walnuts and use a Tbls of anise. The kneading is kind of tedious. I flour the counter top the top of the dough and my hands and keep repeating until the dough comes together, it works great and my Italian family loves them.
Fabulous
Love this recipe, easy and very traditional
This is an amazing recipe! I didn’t toast mine for as long as recommended on each side, only about 3 minutes. They were perfect to eat all by themselves! Kind of in between normal, dry biscotti, and a cookie: perfect! I took others’ advice and floured my hands before kneading and that made it so much easier.
I love biscotti, especially around the holidays. But working the holidays all biscotti was gone when I had time to get some. This year is different. I have time, so I made it; first try. This recipe is very easy. I used all the ingredients, but cut the batch in half; too simple. A word of caution. The dough is a little sticky when it comes to kneading time. Lightly flour your hands, your working surface, and slow add sprinkles of flour as you knead, and work it slowly. I went 5 minutes longer than max cooking time (35mn). Cut the biscotti with a serrated bread knife. Put it back in the oven to toast, upright not on side, and baked for 12mn. Making half batch I got twenty respectable biscotti from two loaves. I would do this again, with a little embellish (pine nuts, hazel nuts, dry fruit, etc.).
I made these as per the recipe and they came out wonderful . Just make sure you kneed it really good because they will break on you if you don’t .
I used mixed nuts instead of just Almonds and it turned out delicious. Great with the affogato…
Tasteless Changed it by using butter flavor crisco and butter. No nuts and almond in the place of anise.