Anise & Almond Biscotti

Now you can get that classy coffee shop food at home.  Anise, almond, chocolate.  Yum.

Yield: About 30 cookies


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 tsp anise extract
  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups sliced almonds
  • Melted confectionary coating, for dipping


  1. Cream the butter and sugar.  Add in eggs and extract.
  2. In a separate bowl, combine the flour, baking powder, and salt.  Add to the butter mixture and mix well.  Stir in almonds.
  3. Divide the dough in half and shape each into a 12" x 2" rectangle on parchment-paper lined baking sheets.
  4. Bake at 325°F for 25-30 minutes.
  5. Cool on wire racks just until cool enough to touch.  Cut into 3/4 inch slices and return to baking sheets, cut side down.  Bake for 6-7 minutes.
  6. Flip each biscuit to place the other cut side down, and bake for 6-7 minutes.
  7. Cool completely on wire racks.
  8. Melt the confectionary coating.  Dip each biscotti, allow the excess to drip off, and then place on wax paper to set.
  9. Store in an airtight container.