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Twice Baked 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 ¼ cup Anise seed ¼ cup Anisette 2 tablespoons Vanilla 6 eggs, beaten together 5 ½ cups flour 1 tablespoon baking powder 2 cups Almonds, coarsely chopped

Nutritional information

No nutrition information available


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 ¾" 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 ½" to ¾" 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.