Almond and Anise Biscotti
Prep time
Cook time
Total time
A crisp and crunchy Italian cookie with the flavors of almond and anise.
Serves: 61 cookies
  • 4 tablespoons butter, softened (Brumble and Brown)
  • ¾ cup sugar
  • 4 large eggs or Substitute (I used 1 cup substitute)
  • 1 teaspoon almond extract
  • ¾ teaspoon anise extract
  • 1½ cups all purpose flour
  • 1¼ cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cups sliced almonds, lightly toasted
  1. Preheat the oven to 350F degrees, and position the oven racks in the upper and lower thirds positions.
  2. Line two baking sheets with parchment paper; set a side.
  3. In the bowl of an electric mixer, beat the butter and sugar on medium speed until creamy.
  4. Add the eggs, one at a time, beating well after each. Continue to beat the mixture for 2 minutes more.
  5. Beat in the almond and anise extract.
  6. In a medium bowl, whisk together the flours, baking powder, and salt. Slowly add the flour mixture into the sugar and butter mixture; mix until just incorporated.
  7. Fold in the almonds.
  8. Transfer the dough to a floured work surface, and divide the dough into 3 equal pieces. Shape each piece into a 12-inch log, space two of the logs 2" apart on one of the prepared baking sheets and the third log on the second sheet.
  9. Bake for 15-18 minutes, until golden on top and lightly cracked. Half way through the baking, rotate the baking sheets.
  10. Remove the sheets from the oven and allow to rest for 10 minutes. Reduce the oven temperature to 300F degrees.
  11. Using a serrated knife, cut each log on the diagonal into ¾-inch slices. Lay the slices on their sides and bake in the oven for 10-15 minutes, or until lightly golden.
  12. Turn the oven off and open the oven door to let the biscotti cool in the oven.
Calories per cookie: 44.9, Fat: 1.3, Cholesterol: 0, Sodium: 21.3, Potassium: 29.8, Carbs: 7.1, Fiber: .06, Sugar: 2.6, Protein: 1.4
Nutrition Information
Serving size: 1 cookie
Recipe by PB + P Design at