Italian Biscotti Cookies


Recipe courtesy of Louisiana Kitchen & Culture

Makes 16 to 20 cookies

  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon anise flavoring
  • 1 tablespoon ground anise seeds
  • 1 teaspoon each grated orange and lemon peel
  • 3 cups all purpose flour
  • 3 teaspoon baking powder
  • 1 cup almonds, chopped

Italian Biscotti Cookies

Italian Biscotti Cookies

Click image to enlarge


Sift flour with baking powder and set aside

Beat together butter and sugar until light. Add eggs, one at a time, beating well after each addition. Add remaining ingredients in order given, adding flour mixture and almonds last. Mix to form a stiff dough. Divide dough into 2 or 3 portions and form into long rolls the length of a cookie sheet. Place rolls several inches apart on greased cookie sheet.
Bake in a preheated 350°F oven until lightly golden in color (about 20 to 25 minutes).

Remove from oven and cut while still warm into 3/4-inch diagonal slices (it helps to use a long serrated knife).
Place the cut side down and toast in oven for about 8 minutes (4 minutes each side) or until a light brown color.

Serve with coffee or milk for dunking.

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