This recipe takes some time and quite a few cookie sheets, but well worth it when you are enjoying a cup of coffee.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (180 degrees C).

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  • In a large bowl, combine all the ingredients except the almonds; mix well with a spoon. Stir in the almonds until well blended; the dough will be thick and sticky.

  • Place half of the dough on a 10 x 15 inch rimmed cookie sheet that has been coated with nonstick baking spray. Form a slightly rounded 4 x 12 inch loaf that is about 3/4 inch thick. Repeat with the remaining dough on a second cookie sheet and bake for 30 minutes.

  • Remove from the oven and reduce the temperature to 325 degrees F (170 degrees C). Allow the loaves to cool for 20 to 25 minutes, then cut into 1/2 inch thick slices. Lay the slices cut side down on the cookie sheets and bake for 15 more minutes. Turn the cookies over and bake another 15 minutes or until very crisp. Allow to cool, then store in an airtight container. Will keep several weeks.

Nutrition Facts

160.6 calories; protein 4.1g 8% DV; carbohydrates 29.1g 9% DV; fat 3.8g 6% DV; cholesterol 38.8mg 13% DV; sodium 116.8mg 5% DV. Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/12/2003
I love this recipe. These biscotti have been a BIG hit with my friends and family. I have brushed them with semi-sweet chocolate for a dark and rich flavour. I have aslo tried adding cherry extract and snipped and well drained maraschino cherries for a mild 'black forest' effect. The dough is very very sticky but I found it easier when I added a bit more flour and kept my hands floured. The end result is worth it. Read More
(28)

Most helpful critical review

Rating: 1 stars
12/23/2004
I'm a well-seasoned baker but I had major trouble with this recipe. I found it spread much too much and even with a good serrated knife they were very difficult to cut. After two attempts I'm writing this recipe off as a disaster not worth trying again. Read More
(47)
59 Ratings
  • 5 star values: 28
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 10
Rating: 1 stars
12/22/2004
I'm a well-seasoned baker but I had major trouble with this recipe. I found it spread much too much and even with a good serrated knife they were very difficult to cut. After two attempts I'm writing this recipe off as a disaster not worth trying again. Read More
(47)
Rating: 4 stars
06/12/2003
I love this recipe. These biscotti have been a BIG hit with my friends and family. I have brushed them with semi-sweet chocolate for a dark and rich flavour. I have aslo tried adding cherry extract and snipped and well drained maraschino cherries for a mild 'black forest' effect. The dough is very very sticky but I found it easier when I added a bit more flour and kept my hands floured. The end result is worth it. Read More
(28)
Rating: 4 stars
04/06/2010
Because this dough was so sticky I found it was easiest to work w/ when you keep a bowl of water next to you to wet your hands with while you handle it. I combined the dry ingredients first and then mixed in the wet ingredients last & my dough didn't spread out like other reviewers mentioned... it held its shape just fine. I did take it out of the oven after about 20 minutes to cut it and mine didn't crumble on me, but it think if I had left it in for the whole 30 minutes the edges would have started to crumble when cut. I also reduced the sugar to 1 1/4 cups instead of 2 and it was plenty sweet. Thanks for the recipe! Read More
(25)
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Rating: 5 stars
11/08/2005
Turned out great. Thanks for the recipe. I left out the almonds becuase i had everything else on hand and it was still good. I cooked it 15 minutes one way and 22 longer. They turned out super crisp and crunchy! Read More
(17)
Rating: 5 stars
01/10/2011
This is excellent biscotti! Be sure to spray the counter surface w/ water and wet your hands before handling the sticky dough and rolling it out into a log shape. This is the very best way to do it. Also do not pat down the "logs" before baking. They will spread out on their own. The recipe is very low fat and a perfect biscotti texture. Read More
(14)
Rating: 5 stars
06/12/2003
these are wonderful. For christmas gifts i drizzled white chocolate over them and dipped the ends in chocolate with crushed nuts for the non coffee drinkers.. they are perfect everytime Read More
(14)
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Rating: 4 stars
04/04/2005
These were good. The dough is tough to work with - crazy sticky - but cooks up just fine. I had no problem making mine bake up with no burning or excess moisture. I added choc chips - worked just fine. I think next time I'll add more cocoa and perhaps some extra salt to help bring it out. Otherwise everyone liked them and I will definately be making them again. Read More
(12)
Rating: 5 stars
01/27/2006
I love this recipe! I have made the biscotti 3 or 4 times for my boyfriend because he is a coffee and chocolate freak and he eats them up every time! I have never added the almonds as I never seem to have any around but the last time I made these I added about half a bag of chocolate chips to the dough and they turned out extra chocolatey! Read More
(8)
Rating: 5 stars
06/12/2003
I made these for Christmas and they were elegant beautiful and yummy! Read More
(7)