• 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • ⅛ tsp salt
  • 3 large eggs
  • 2 tbsp Amaretto (or 2 tbsp rum with 1 tsp almond extract)
  • 1 tsp vanilla
  • 1 tsp anise extract (optional)
  • 1 cup whole almond, toasted and chopped, not too fine


Preheat oven to 300°F. Line 2 baking sheets with parchment. Combine dry ingredients and set aside. Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended. Add the dry ingredients and mix until combined.

Dough should be thick and sticky at this point. Scrape the dough out onto a parchment lined sheet pan. Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide. Bake until firm and dry, about 50 minutes. Remove from the oven and cool 10 minute.

Use a long serrated knife and slice into 1/2-inch wide slices. Lay the slices cut side down on the baking sheet and bake another 20 minutes. Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown. Cool the biscotti on a rack; cool completely before storing. Servings: 20 cookies Adapted from


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