
These twice-baked cookies have been around for centuries and most cultures seem to have their own version. They were the treat of explorers and the working-class because of their resistance to spoiling. The second baking makes the cookie a little harder, dryer and, therefore, long-lasting.
My sister, Laura, makes a biscotti that begs to be enjoyed with a cup of coffee. If you're like me, you've probably enjoyed the biscotti offered at coffee houses; those big, sweet, crumbly cookies. Well, these are different; they're much more like the traditional biscotti I found in Italy.
Laura's recipe gives a nod to that traditional dense and crunchy cookie, but appeals our modern taste with a surprisingly simple variable: slivered, not whole, almonds. Slivered almonds are smaller and are better incorporated throughout the cookie. The biscotti are still crunchy, and "dunk-able" but the almonds allow them to yield when you take a bite. The flavoring is also different than most commercially made biscotti. They have plenty of sugar but they don't strike me as particularly sweet. If you like a more traditional biscotti, or are a fan of anise, this one's worth a try.
My sister, Laura, makes a biscotti that begs to be enjoyed with a cup of coffee. If you're like me, you've probably enjoyed the biscotti offered at coffee houses; those big, sweet, crumbly cookies. Well, these are different; they're much more like the traditional biscotti I found in Italy.
Laura's recipe gives a nod to that traditional dense and crunchy cookie, but appeals our modern taste with a surprisingly simple variable: slivered, not whole, almonds. Slivered almonds are smaller and are better incorporated throughout the cookie. The biscotti are still crunchy, and "dunk-able" but the almonds allow them to yield when you take a bite. The flavoring is also different than most commercially made biscotti. They have plenty of sugar but they don't strike me as particularly sweet. If you like a more traditional biscotti, or are a fan of anise, this one's worth a try.
Many thanks, sis, for sharing the recipe, providing the pictures and giving us these important tips: When it comes to extract, use the pure stuff - anything else is an assault to biscotti everywhere.
The dough is dense, so a stand mixer will make the process much easier.
The dough is dense, so a stand mixer will make the process much easier.
Yield: Approx 30 cookies
Time: 2 Hours
13 tbsp (3/4 cup + 1 tbsp) unsalted butter1 cup sugar
1 tsp Pure Anise Extract
2 medium eggs
2 2/3 cups all-purpose flour
3/4 cup raw slivered almonds
1 medium egg (beaten)
1/4 cup turbinado sugar crystals
2 medium eggs
2 2/3 cups all-purpose flour
3/4 cup raw slivered almonds
1 medium egg (beaten)
1/4 cup turbinado sugar crystals
Preheat oven to 375 degrees.


Roll into logs the length of a cookie sheet.
Beat the remaining egg. Brush the surface of the logs with
the beaten egg and sprinkle with turbinado sugar. Bake for 30 minutes. Remove from oven and lower oven temperature to 300 degrees. Allow the biscotti to cool enough so you can handle them.
Slice into 1/2" slices, but keep them side by side and upright. Place on cookie sheet and separate slightly. Return to oven and bake a second time for 30 minutes. Remove from oven and allow to cool. Cookies will become crisper as they cool.
I LOVE giving edible or homemade gifts. It's so much more personal. This year I made my own cards and I had a great time doing it (I'd been too busy the last few years). I'm definitely doing it again next year and I want to make my own gifts, too.
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