It is the twice-baked aspect that gives biscotti its characteristic crunch. There are numerous variations of this recipe, but this is the classic almond-and-anisette flavor.
Serves: 24Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium
- 1⁄2 tsp. plus 1 1⁄2 cups unsalted butter, divided
- 3⁄4 cup granulated sugar
- 3⁄4 cup light brown sugar
- 2 eggs, lightly beaten
- 1⁄4 cup anisette liqueur
- 3 1⁄2 cups all-purpose flour
- 1⁄2 tsp. baking powder
- 1⁄2 tsp. baking soda
- 1⁄2 cup sliced almonds
- Preheat the oven to 375°F. Lightly grease a baking pan with 1⁄2 teaspoon of the butter.
- In a large bowl, cream together the remaining butter and the sugars. Add the eggs and anisette liqueur.
- In a separate large bowl, sift together the flour, baking powder, and baking soda.
- Mix together the butter and flour mixtures until they are 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 inches high. Place the dough mounds on a baking sheet.
- Bake for 20 minutes. Slice the mounds lengthwise into 2-inch-thick pieces. Return to the oven and bake for 5 minutes.
- Remove from the oven and let cool slightly. Store in an airtight container.