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Classic Italian Biscotti are the perfect complement to coffee and espresso. Their crisp texture and almond flavor make them extra delicious when dunked.

5.0 Average of 6 ratings

Difficulty: Easy
Average of 4 reviews


  • 6 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 4 cups flour
  • 2 teaspoons baking powder
  • 3 tablespoons ground aniseed
  • 3/4 cup whole blanched almonds (optional)


Biscotti serves 24-30.


Step 1

Preheat oven to 325° F.

Step 2

Whip eggs with sugar and vanilla until very light. Eggs will be nearly white.

Step 3

Combine dry ingredients (flour, baking powder and ground aniseed), fold with almonds carefully into egg mixture.

Step 4

Pour out onto parchment lined cookie sheet in two long strips.

Step 5

Bake at 325° F for 25-30 minutes or until firm and lightly browned. Cool.

Step 6

Slice into 3/4" strips with serrated knife.

Step 7

Transfer back onto cookie sheet and return to oven.

Step 8

Brown on both sides, 7-8 minutes per side, until dry.