A couple of picture notes about this biscotti recipe….
Here’s an example of how the dough looks dropped onto the cookie sheet.
Here’s an example of how the dough looks after the first period of baking and after you’ve sliced it into strips. It will go back into the oven after this to finish baking.
- Prep Time: 20m
- Cook Time: 55m
- Total Time: 1h 15m
- Yield: 20 - 24 slices
- Category: Snacks
- 2 cups white sugar
- 1 cup sliced almonds
- 4 1/2 cups flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 2 tablespoons anise seeds
- 1/3 cup brandy
- 1 1/2 teaspoons anise extract
- 1 teaspoon vanilla
- 4 eggs
- 1 cup softened butter
- 1 package english toffee bits (8 oz)
- Preheat oven to 350 degrees.
- Beat butter and sugar together then add in the eggs and blend thoroughly.
- Add in all remaining ingredients (almonds and toffee bits last) and mix.
- Drop dough by spoonfuls onto a greased cookie sheet forming two long strips or smooth log-shapes. You could use parchment paper instead of greasing the cookie sheet.
- Bake 30 - 35 minutes at 350 degrees. The logs are going to spread out a little during the baking process - this is fine.
- Remove biscotti from oven and reduce oven temperature to 300 degrees.
- Let biscotti logs cool slightly and then cut into 3/4 inch slices. Leave on the cookie sheet. If the edge pieces are already "done" to your liking, you can take those off the cookie sheet now, otherwise, they will just get crispier.
- Put sliced biscotti back into the oven and bake about 20 minutes more (at 300 degrees) until the biscotti is dried to your likeness. If you like your biscotti softer and more cookie-like, take out earlier. If you like your biscotti super crunchy, you may want to leave it in a little longer depending on how your oven bakes.