Almond Aniseed Biscotti

Serves: 8

Yield: 25 to 30 biscotti

Prep time: 2 hours, including one hour "resting" time

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free soy-free iconSoy-free



Preheat oven to 350° F. Mix together butter, 1 1/3 cups sugar, aniseed and almonds. Add the eggs, vanilla and almond extract and stir to combine. In a separate bowl, combine flour, baking powder, cornmeal and salt. Add to the egg mixture. Stir until combined.

Transfer to a lightly floured surface and gather together. Divide the dough in half, into two logs. Place on a cookie sheet that has been sprayed with cooking oil. Brush egg whites on logs evenly and sprinkle with remaining tablespoon of sugar. Bake for 30 minutes, until golden brown. Cool at room temperature. Allow to rest for approximately 1 hour.

Preheat oven to 325° F. Cut the logs in 1/2-inch slices with a serrated knife. Lay the slices out on a cookie sheet and bake a second time until lightly golden and crisp, about 20 minutes. Cool completely.

Recipe by Iole Aguero, PCC Cooks instructor

Source: Sound Consumer October 2002

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More about: almonds, baking, cookies


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Made the recipe today. It was a warm Houston day so not sure if that made the difference, however the cookie flattened more than it should have. If I were remaking this recipe I would add more flour. The dough was very sticky after mixing everything in (and I followed the recipe proportions exactly). I've participated in several of Iole's biscotti classes in Seattle and have made several batches in Seattle that did not flatten out, but I've never followed this particular recipe. So, if your batch turns out extremely sticky, beware the flattening syndrome!

I love, love, love this

I love, love, love this recipe. It is my "go-to" recipe, and I was relieved to find it on the website, since I have misplacesd my copy (just in time for holiday baking!). A thought regarding flattened biscotti (per above comment): one of my notes from Iole is to be sure to use very cold butter if you are using a stand mixer. You may also want to consider chilling the dough a bit before you form it into logs. I had a similar but opposite problem with piecrust (too dry) when I lived in Colorado; it may be the type of flour you are using. Hope this helps, and thank you, Iole, for posting these recipes on the website - you saved me!

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