Preparation info

  • Difficulty


  • Yield

    2½ dozen

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

This recipe was developed by Jules Vranian, one of the first pastry chefs at Stars. Traditional Italian cookies, biscotti are great dipped in coffee or a glass of Beaumes de Venise.


  • cups flour
  • 1⅔ cups sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon anise seeds
  • Chopped zest of 1 lemon
  • Chopped zest of 1 lime
  • Chopped zest of 1 orange
  • 3 large eggs
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 7 ounces whole almonds, skin on


Preheat the oven to 325 degrees.

Put the flour, sugar, salt, baking powder, anise seeds, and the chopped zest in the bowl of an electric mixer? Combine, using the paddle attachment on medium low speed. In a separate bowl with a whisk, lightly beat together the eggs, egg yolks, and vanilla extract. Continuing to mix, pour the egg mixture into the dry ingredients. When the eggs are almost completely incorporated, reduce the speed to low, add the almonds, and mix just until the dough comes together.

Roll the dough into 3 logs, each about 10 inches by 2 inches. Line a baking sheet with parchment paper. Place the logs on the baking sheet and bake for about 20 minutes, until light brown. Let the logs cool.

Decrease the oven temperature to 300 degrees. Cut the biscotti logs at a slight diagonal, ¾ inch thick. Return the cookies to the baking sheet, with a cut side up.

Bake the biscotti for 15 minutes, until golden brown and dry.


Dip one side of the cut and baked biscotti in melted chocolate. Put the biscotti, chocolate side down, on waxed or parchment paper and refrigerate until the chocolate is set, about half an hour.