Our traditional twice-baked biscotti recipe is the perfect introduction to making this classic Italian cookie. We start with almonds and aniseeds and give a couple of variations below. Choose your own mix of nuts and dried fruits for an endless number of flavoring options.
- Yield: 28 cookies
- 2 cups unbleached all-purpose flour
- ¾ cup sugar
- 2 teaspoons aniseeds
- 1½ teaspoons baking powder, preferably aluminum-free
- Pinch of fine sea salt
- 3 large eggs
- 2½ teaspoons pure vanilla extract
- ½ teaspoon pure almond extract
- 1 cup slivered almonds
- Position a rack in the lower third of the oven and preheat the oven to 325°F. Line a cookie sheet with parchment and lightly flour it.
- Place the flour, sugar, aniseeds, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, if using a handheld mixer) and mix on low speed to blend. Add the eggs, vanilla, almond extract, and almonds and mix until the dough comes together in a ball.
- Transfer the dough to the prepared cookie sheet and press and form it into a 16-by-5-inch rectangular loaf, about 1 inch high. Bake for 30 to 35 minutes, until slightly firm and golden. Remove from the oven and let cool for 10 to 15 minutes. (Leave the oven on.)
- Using a serrated knife, cut the biscotti loaf into ½-inch-thick slices. Space the biscotti evenly on the cookie sheet. Bake for 10 to 12 minutes, or until the edges and tops are lightly golden. Remove from the oven and let cool completely. Store the biscotti in an airtight container for up to 2 weeks at room temperature.