It is the twice-baked aspect that gives biscotti that characteristic crunch. There are numerous variations of this recipe, but these are the classic almond and anisette flavor.
Serves: 10Hands-on: 25 minutesTotal: 50 minutesDifficulty: Easy
- 1½ cups unsalted butter
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs, lightly beaten
- ¼ cup anisette liqueur
- 3½ cups all-purpose flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ cup sliced almonds
- Preheat oven to 375°F. Lightly grease a baking sheet with ½ teaspoon of butter. Cream together the butter and sugars. Add the eggs and anisette. Sift together the flour, baking powder, and baking soda into a separate, large bowl.
- Mix together the butter and flour mixtures until well mixed and a dough forms. Fold in the almonds.
- Divide the dough into 2 equal parts and form each into an oval-shaped mound about 2" high. Place the dough mounds on the baking sheet. Bake for 20 minutes. Slice the mounds lengthwise into 2"-thick pieces. Return to the oven and bake for 5 minutes.
- Remove from the oven cool on a wire rack. Store in an air-tight container.