55 mins

    A pretty straightforward traditional biscotti recipe.

    192 people made this

    Serves: 20 

    • 185g butter
    • 190g white sugar
    • 3 eggs
    • 1/2 teaspoon aniseed essence
    • 1 teaspoons vanilla essence
    • 3 cups plain flour
    • pinch salt
    • 1 teaspoons baking powder
    • 125g chopped almonds

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 165 degrees C.
    2. In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the aniseed and vanilla. Sift together the flour, baking powder and salt and add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, knead by hand.
    3. Divide the dough into 2 parts. Roll each piece into a log about 30cm long. Place logs onto baking trays, 2 to a sheet, the long way. Flatten the logs out until they are about 8cm wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1.5cm wide, place the slices onto the baking trays and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.

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    Reviews in English (178)


    This may or may not be a review of this recipe, because I changed it so much, but here goes. I used 8 ounces of butter and 4 ounces of good olive oil, left out the almonds, substituted almond extract for the anise and brushed the logs with beaten egg whites before baking. I also baked them longer the second time. I then made 4 separate logs with four different flavors. They were Cherry flavored dried cranberries, sweetened coconut flakes, walnuts, and cocoa powder (2 tsp)and chocolate chips. The cranberries were the best! This is a great base recipe -- and I will for sure make it again!  -  25 Jan 2004  (Review from Allrecipes US | Canada)


    I am getting so many compliments on my biscotti! From Italian people too!! I've made this recipe twice. At first you'll think the dough is too sticky but the large amount of butter in the recipe makes it easy to work with. Once I got to the point of adding flour I changed to a dough hook on my stand mixer. Without that, this could get tedious to mix. Excellent recipe - thank you!  -  11 Mar 2003  (Review from Allrecipes US | Canada)


    I've been experimenting with biscotti recipes, lately, and this is by far our favorite! My husband took some to work and 2 people asked for the recipe. I put the dough into 2 large loaves - next time I'll make the loaves smaller, as the sliced pieces were a bit large. Make this; you'll be happy! Also - I used Splenda for Baking for the sugar.  -  16 Jan 2006  (Review from Allrecipes US | Canada)