Recipe type: Snack
Cuisine: American
  • ⅔ cup whole almonds
  • 2 Cups all purpose flour
  • 1 /2 teaspoon baking powder
  • 2 large eggs
  • 1 tablespoon anise seeds, optional
  • ½ cup butter, softened
  • ¼ teaspoon Salt
  • 2 cups semi sweet chocolate chips
  • ¾ cup Sugar
  1. Preheat the oven 325 F. Butter 2 cookie sheets.
  2. Toast the almonds on a cookie sheet for 8 to 10 minutes. Rub the nuts between the paper towels to remove skins(you can leave the skin too). Let it cool. Pulse it in a blender to crush it.Biscotti_step1
  3. Microwave anise seeds in a bowl for 15 seconds and set asideBiscotti_step2
  4. Combine the flour, baking powder, and salt in a large bowl, set aside.
  5. Cream the butter and sugar until light and fluffy. Beat in the eggs and anise.
  6. Gradually stir in flour mixture and crushed almonds.Biscotti_step4
  7. Divide the dough in half and shape it into 2 logs about ¾ inch thick, 1½ inch wide, and 3 inches long. Place on the cookie sheet 2 inch apart. Bake for 20- 22 minutes. Let it cool for 5 mins. Biscotti_step5
  8. With a serrated knife, slice ½ inch cookies. Place upright on the cookie sheets and bake for 10 minutes. Transfer to a rack to cool completely.Biscotti_step6
  9. Melt the chocolate in a double broiler over low heat. brush the tops of the logs with the chocolate and let cool to harden.Biscotti
Recipe by Khatta Meetha at