| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 30 servings |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 30 servings |
Ingredients
- 3 tablespoons unsalted butter, softened
- 1/2 cup plus 2 tablespoons sugar
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- Pinch salt
- 1, zest grated lemon
- 2 large eggs
- 2/3 cups slivered almonds
- 1/3 cup shelled pistachio nuts
- 1 tablespoon anise seeds
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment or waxed paper. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until combined, about 1 minute. Add the flour, baking powder, salt and lemon zest and beat just until combined. Add the eggs 1 at a time, beating well after each addition and scraping down the side of the bowl as necessary. Add the nuts and anise seeds and mix until combined. Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log. Transfer the log to the prepared baking sheet and bake for 10 minutes. Leave the oven on. Using a sharp serrated knife, cut the log on the diagonal into 1/2 -inch-thick slices. Place the biscotti cut side up on the lined baking sheet and bake for an additional 12 to 14 minutes, or until golden brown and crisp. Cool completely on a wire rack. Store the biscotti in an airtight container in a cool dry place for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 79 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 15 mg |
| Sodium | 22 mg |
| Serving Size | 1 of 30 servings |
| Calories | 79 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 15 mg |
| Sodium | 22 mg |
Reviews
This is an excellent recipe! I’ve been using it for years. it’s a little bit off when it comes to the directions. In order to get perfect biscotti you need to do the following:
1) Reduce the nuts so that you can slice it easier later.
2) Increase the butter by one tablespoon of you want a richer flavor (not traditional).
3) The times are off. The initial bake is more like 25 min. You want the loaf to be fully baked not soft in the middle. I wait several hours before I slice and bake it for the second time. You can also do the initial bake at night let it sit overnight in one piece and slice it in the morning.
4) I reduce the temperature for the second bake to 300 degrees and bake till it’s a light golden color.
4) Slice with a thin serrated knife very slowly.
Hope this helps!
The cooking time has to be off. I used my better judgment and left it in for fifteen minutes for the first bake and it was still gooey in the middle. Very hard to slice. I increased the second baking time to 25 minutes and that worked. It does have very good flavors though. I actually made mine with cardamom since I was out of anise and it was very yummy!
The 10 minute cooking time can’t be right. I have never made biscotti before so I didn’t know what to expect. The cookie dough was very gooey after only ten minutes. After looking up other recipes, the average cooking time was 35 minutes. Needless to say mine where a mess
I’ve tried a lot of recipes for biscotti and this one is the best hands down. Feel free to substitute the flavors (i like to laos do dark chocolate and walnut, for example) – the basic dough proportions are what make this recipe great.
VERY GOOD. one of the best ive ever made!
it was pretty easy to make and pretty tasty but I didn’t realize that anise tastes kinda like licorice which i don’t care for. You can skip the anise and it should be fine.