Published on 21 Nov 2014

I’m not anyone’s Nonna but I can still make good biscotti, which is something I enjoy with a nice espresso.

If you don’t know what biscotti is, it’s a sweet, Italian twice-baked cookie/biscuit (“biscotti” literally means twice cooked, so does “biscuit” for that matter) typically made with a strong spice, like cinnamon or anise, and with a nut/seed, typically almonds, in it.

There are a bunch of variations of biscotti, with different flavour combinations –like chocolate– but I don’t like things to be too sweet so I keep it simple with a few flavours.


Amount Ingredient Notes
1 cup sugar
1 cup butter
1 cup almonds whole or coarsely chopped almonds and toasted*, if you like.
1 teaspoon ground anise sometimes called “aniseed”
1 teaspoon lemon zest about as much as you would get from zesting half a lemon
1 teaspoon vanilla extract
3 eggs
2 teaspoons baking powder
2 3/4 cups all-purpose flour You can cut this with 1/4 of almond flour for more almondiness.

To toast almonds (or any nut) simply heat a dry pan to quite hot & toss the nuts in. While shaking to prevent burning, cook until they start to brown and become fragrant.


*to get that angled cut like seen here, slice the biscotti log on a ~45 degree angle, what is typically called “slicing on a bias”.

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