These homemade biscotti cookies are delicious and crisp with just the perfect balance of flavors. This twice baked Italian cookie is sweet and crunchy and is a perfect to dunk into a warm cup of coffee, tea or cocoa. They are easy to make and even easier to eat.

The almonds lime zest and anise seeds blend together to create a unique flavor that is really reminiscent of the Italian country side. Whenever I bite into one of these biscotti I am transported to a little sidewalk cafe in the rustic cobbled hill towns of Italy. With a strong cup of espresso, of course.

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Ingredients

Storing biscotti
Directions
Recipe

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These cookies are so good tend to disappear really quickly at my house. Usually they are half gone before I even get the chocolate drizzle on them. In fact, that is what happened this time and so ended up only needing to use half and much chocolate. So if the amount of chocolate in the pictures seems kind of small that’s because it is

They are also delicious with a glass of dessert wine at the end of the day. This is actually another way in which they serve biscotti in Italy. Well, I can’t go to Italy right now, so these are the next best thing.

Ingredients

All the flavorful ingredients in these cookies are completely worth it.

Any type of almonds will work in this recipe but slivered almonds are the easiest because they are pre cut. If you use whole almonds just chop them up before adding.

You can substitute another type of nuts in for the almonds. Walnut and pecans both work well. You can also omit the nuts entirely if you don't like nuts or have an allergy.

Here is a quick rundown of what you will need.

Granulated Sugar
Butter

Four
Baking powder
Baking soda

Eggs
Vanilla
Almond extract

Slivered almonds
Lime zest
Anise seeds

Semisweet chocolate chips

Storing biscotti

Allow the biscotti to cool completely and the chocolate drizzle to harden before putting away. Store these cookies in an airtight container at room temperature.

These can also be frozen. However it is best to freeze them before adding the chocolate drizzle. When ready to eat defrost at room temperature for several hours then add the chocolate topping and enjoy.

Directions

To make my homemade biscotti you start by creaming together softened butter and sugar until the mixture is light and fluffy, this will take about 5 minutes or so. I usually use a hand mixer to help make this part a little easier.

Mix in eggs, vanilla and almond extract.

Then add the flour. Sprinkle the baking soda and baking powder on top of flour. Then mix these dry ingredients in. If you are using an electric mixer, set it aside at this point.

Crush the anise seeds in a mortar and pestle or a spice grinder. I love getting out my mortar and pestle, I feel like it slows me down and makes me enjoy the cooking process a little more. I like relying on such an ancient technology. However you could easily use a spice grinder or pre-ground anise.

Lastly add the almonds, lime zest, and crushed anise seeds and mix in by hand.

Chill your dough for at least an hour. When you are ready to cook them then preheat your oven to 375º.

Separate the dough in half and roll each portion out into a long skinny log and place on a silicone or parchment paper lined cookie sheet. They may look small but don’t worry they will expand.

Bake for about 18 minutes or until edges are starting to turn golden brown.

Allow to cool for about 3 to 5 minutes on the cookie sheet then transfer to a cutting board.

Bake then slice biscotti — Bake then slice

Next you will cut the logs into slices. Use a chefs knife here to cut the cookies. Intuition says use a bread knife and saw back and forth, but don’t! They will crumble and fall apart. Use a chef’s knife and just slice downward in one motion.

Cut crosswise and slightly diagonal in ½ to ¾ inch slices. Place cut side down on the cookie sheet and bake for 10 to 12 more minutes. Let cool them completely before drizzling with chocolate. Once the biscotti cools down it should be crunchy.

For the chocolate drizzle place a sandwich bag inside a cup and fold the edges down. The cup is just going to hold the bag for you while you pour the melted chocolate into it.

Place chocolate chips in a small sauce pan. Then fill a slightly larger sauce pan with about an inch of water. Place the smaller sauce pan inside and then heat over medium heat. This is a double boiler method. It helps the chocolate melt properly and become silky smooth instead of chunky. Stir the chocolate frequently.

Once chocolate is melted pour into the zip top bag. Squeeze the extra air from the bag the twist the top closed. Using scissors trim off a tiny corner of the bag.

Squeeze chocolate over homemade biscotti — Squeeze chocolate over biscotti

Squeeze chocolate over the biscotti moving the bag back and forth to create a drizzle pattern. Move the cookies slightly apart as needed to allow the chocolate to drape down the sides.

Allow chocolate to cool down and harden completely before storing in an air tight container. Or just eat right away and then you don’t have to worry about a container.

Recipe

Homemade Biscotti

Course Dessert

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings 36 cookies

Ingredients

1 cup Sugar
½ cup Butter softened

1 ¾ cup Four
½ teaspoon Baking powder
½ teaspoon Baking soda

2 Eggs
1 teaspoon Vanilla
½ teaspoon Almond extract

1 cup Slivered almonds
1 Tb. Lime zest
1 teaspoon Anise seeds

⅔ cup semisweet chocolate chips

Instructions

Cream together butter and sugar until the mixture is light and fluffy, this will take about 5 minutes or so.
Mix in eggs, vanilla and almond extract.

Then add flour. Sprinkle the baking soda and baking powder on top of flour. Then mix the dry ingredients in.
Crush the anise seeds in a mortar and pestle or a spice grinder.
Lastly add almonds, lime zest, and anise seeds and mix in by hand.

Chill the dough for at least an hour.
Preheat oven to 375º.
Separate dough in half and roll each portion out into a log and place on a silicone or parchment paper lined cookie sheet.

Bake for about 18 minutes or until edges are starting to turn golden brown.
Allow to cool for about 3 to 5 minutes on the cookie sheet then transfer to a cutting board.
Cut crosswise and slightly diagonal in ½ to ¾ inch slices. Place cut side down on the cookie sheet and bake for 10 to 12 more minutes. Let cool completely before drizzling with chocolate. Once the biscotti cools down they should be crunchy.

Place a sandwich bag inside a cup and fold the edges down. The cup is just going to hold the bag for you while you pour the melted chocolate into it.
Place chocolate chips in a small sauce pan. Fill a slightly larger sauce pan with about an inch of water. Place the smaller sauce pan inside and then heat over medium heat. This is a double boiler method. It helps the chocolate melt properly and become silky smooth instead of chunky. Stir the chocolate frequently.
Once chocolate is melted pour into the zip top bag. Squeeze the extra air from the bag the twist the top closed. Using scissors trim off a tiny corner of the bag.

Squeeze chocolate over the biscotti moving the bag back and forth to create a drizzle pattern. Move the cookies slightly apart as needed to allow the chocolate to drape down the sides. Allow chocolate to cool down and harden completely before storing in an air tight container.