Biscotti…perfect for dunking!

BiscottiThe first time I dipped a biscotti into a cappuccino, I wondered what took me so long to discover this perfect combination! I knew then that it was time for me to find a recipe! I wanted one that would be quick to make with ingredients that I would normally have on hand in the kitchen. The reason for this is, every time I’m in the mood to make cookies, I’m usually home for the day or night, hoping to whip up a batch and start baking at a moment’s notice!

My husband likes to have a little something with his morning coffee, so these are the perfect treat to have on hand and they last several days…if you’re lucky!Biscotti Gift Wrapped

A favorite memory I have of this recipe is, while making them one day I was talking on the phone with my late, and oh so sweet mother-in-law, Blanche. She asked what I was doing, and when I told her, she said, “Oh that sounds so good.” “Charlie!” she lovingly shouted, “Deb’s making biscotti!” Then to me she said, “Dad and I sure wish we lived closer.” Change of plans, I thought to myself! Once out of the oven, those biscotti were wrapped up and a cute little note was written! Rushing to the post office, I overnighted them straight to Blanche & Charlie in Palm Desert! The next morning, I received the sweetest phone call! And that note…it was still on their refrigerator until the end. You don’t hear very many good stories about mothers-in-law…My mother in law was the Gr8-est!

I hope you enjoy these as much as they did!Biscotti

Anise-Almond Biscotti

Servings 3 dozen
Author Debbie


  • 3 1/4 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/3 teaspoon salt
  • 1 1/2 cups sugar
  • 10 Tablespoons (1 1/4 sticks) unsalted butter, melted
  • 3 large eggs
  • 1 Tablespoon vanilla extract
  • 2 teaspoons aniseed, ground
  • 1 cup whole almonds, toasted, coarsely chopped
  • 1 large egg white


  1. With rack placed to center position, preheat oven to 350ºF.
  2. Line baking sheet with parchment paper.
  3. In a medium bowl, sift together the flour, baking powder and salt.
  4. In a large bowl, mix the sugar with the melted butter, 3 eggs, vanilla extract and the ground aniseed.
  5. Add the flour mixture to the egg mixture and stir with wooden spoon until well blended.
  6. Add the almonds and mix until combined.
  7. Divide the dough in half.
  8. Using lightly floured hands, shape each dough half into 13 1/2" long, 2 1/2"wide logs.

  9. Transfer both logs to prepared baking sheet, spaced evenly apart.
  10. Whisk egg white in small bowl until foamy and brush over the top and sides.
  11. Bake logs until golden (logs will spread slightly), about 30 minutes.
  12. Keep oven on.
  13. Place baking sheet on a rack and cool completely, about 25 minutes.
  14. Transfer logs to work surface and discard parchment paper.
  15. Using serrated knife, cut logs on diagonal into 1/2" wide slices.

  16. Arrange slices, cut side down on same baking sheet.
  17. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 7-8 minutes.
  18. Transfer to rack and cool.

Recipe Notes

Gr8 Tips:
  • These biscotti, wrapped in a cute food safe tin or box would be a Gr8 hostess gift.
  • Delicious dipped in coffee, a cappuccino or hot chocolate!
  • Once baked and cooled, dip each cookie halfway into melted chocolate. Let chocolate cool and harden before wrapping up.
Gr8 Do-Ahead Tip:

Can be prepared up to 1 week ahead. Store in an airtight container at room temperature.


  1. Claudia Kerns | 30th Nov 15

    I am so making these!!!!

    • Debbie | 3rd Dec 15

      Let us know what you think! Easy to follow recipe and they keep well to enjoy longer! Thanks for your Gr8 support!

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