Almond Biscotti


– 2 3/4 cups flour
– 1 2/3 cups sugar
– 1 teaspoon baking powder
– 1 teaspoon anise seeds
– zest of 1 lemon
– zest of 1 orange
– zest of 1 lime
– 3 large eggs
– 3 large egg yolks
– 1 teaspoon vanilla extract
– 7 ounces slivered almonds


Preheat the oven to 325 degrees F. Put the flour, sugar, a pinch of 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 or wax 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 F. Cut the biscotti logs at a slight diagonal, 3/4 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. If you like drizzle or dip half of the biscotti with chocolate.

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