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Twice Baked Italian Biscotti

Italian Biscotti
This cookie is wonderful with coffee or served with sweet wine and great dipped in hot chocolate. I chop the ends left from slicing and mix with melted white chocolate. Then form into balls.

This is a very old Italian recipe. My friends request it more than any other cookie."


2 cups sugar
1 cup butter
1/4 cup Anise seed
1/4 cup Anisette
2 tablespoons Vanilla
6 eggs, beaten together
5 1/2 cups flour
1 tablespoon baking powder
2 cups Almonds, coarsely chopped


Mix, sugar, butter, anise seed, Anisette and vanilla.
Beat in eggs. Add, flour, baking powder and nuts.
Divide dough into 4 equal pieces, cover with plastic wrap and refrigerate 2 to 3 hours. Dough must be cold or will spread to much on the pan.
Shape dough into approximately 16" x 3"x 3/4" thick loaves.
Place 2 on each well buttered bake sheet.
Bake @ 375 degrees for 20 minutes or until lightly browned.
Remove and cool on rack.
Cut diagonal slices 1/2" to 3/4" thick.
Place cut side down on bake sheet & bake@ 375 degrees 15 to 20 minutes more or until lightly toasted.
Cool on wire racks & store in air tight containers.
I dip the tops in white and dark Ghirardelli chocolate. They are also good dusted with confectioners sugar.

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Approximately 8 dozen

Nutritional Information
Per Serving

no nutrition information available

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