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Almond Biscotti | An Italian Treat

From my grandmother’s recipe archives comes a classic and beloved Italian cookie that can be dunked in your morning coffee (oppure “caffè” se sei italiano!) or added to a show stopping holiday cookie platter. These cookies can be versatile. Add your favorite combinations of dried fruit and nuts for different flavor profiles.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 24 cookies
Ingredients Equipment Method

Ingredients
  

  • 100 grams shortening
  • 180 grams granulated sugar
  • 3 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 3 drops anise oil OR 2 teaspoons of ground star anise
  • 450 grams flour
  • 2 teaspoons baking powder
  • 165 grams slivered almonds

Equipment

  • Mixer
  • Serrated Knife
  • Cookie Sheets

Method
 

  1. Preheat oven to 325Fº and line a baking sheet with parchment paper.
  2. Cream the shortening, granulated sugar, eggs, salt, almond extract, vanilla extract, and anise oil (or ground anise) together on medium-high speed until light in color and well combined, about 4-5 minutes.
  3. Sift together flour and baking powder.
  4. Slowly mix floured mixture into creamed mixture with slivered almonds until thoroughly blended.
  5. Shape dough into long narrow loaves about 1 inch thick by 1 inch wide, and place them 3 inches apart on a greased baking sheet.
  6. Bake at 325ºF for 25 to 30 minutes, then remove from oven and let cool for 20 minutes.
  7. With a serrated knife, slice the loaves along the width to create your biscottis. Lie each biscotti back the baking sheet, leaving a little bit of room between each for even cooking.
  8. Put your biscotti slices back in the oven for 20 minutes to brown and get crunchy.
  9. Remove from oven and let cool on a rack for 10-15 minutes. Enjoy!