Biscotti di Mandorle

Almond Anise Cookies

Preparation info

  • Difficulty


  • Makes about

    3 dozen

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

It is an old Italian tradition to eat these cookies with a glass of dessert wine. Every night when I drive home after work, take a biscotto with me (but not the wine!). I don’t really mind the crumbs in the car; it is my driving home tradition!


  • ½ pound unsalted butter, at room temperature
  • 2 cups sugar
  • 5 large eggs, at room temperature
  • 5 cups (all-purpose) flour
  • 2 cups each blanched and natural almonds, lightly toasted, coarsely chopped (see Note)
  • Juice and grated zest of 1 lemon
  • tablespoons anise seeds, toasted
  • 1 tablespoon baking powder
  • teaspoons salt
  • 2 tablespoons vanilla extract
  • 1 teaspoon almond extract


Preheat the oven to 325°F. Beat the butter and sugar in a mixer bowl until light and fluffy, about 3 minutes. Beat in the eggs one at a time. Add the remaining ingredients and mix until blended.

Cut the dough into 4 pieces. Roll each piece into a log about inches in diameter and the length of your baking sheet. Bake the logs on an ungreased baking sheet until golden brown, about 30 minutes. Let stand until cool to the touch, about 30 minutes.

Reduce the heat to 250°F. Cut the logs diagonally into ⅓- to ½-inch slices. Arrange the slices cut sides down on the baking sheet and bake until dried, 8 to 10 minutes. Let cool completely. Store in an airtight container up to 1 week. You may recrisp the cookies in a 250°F oven if they soften.