Tested till perfect Almond Anisette Biscotti

Almond Anisette Biscotti

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2010

  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 40 minutes
  • Portion size 40 biscotti


  • 3 3eggeggs
  • 1 cup 1cupgranulated sugar
  • 1/4 cup 1/4cupunsalted butter, melted and cooled
  • 1 tsp 1tspaniseed, lightly crushed
  • 2 cups 2cupsall-purpose flour
  • 2 tsp 2tspbaking powder
  • 1/4 tsp 1/4tspsalt
  • 3/4 cup 3/4cupwhole unblanched almondwhole unblanched almonds
  • 1 1egg whiteegg whites
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In large bowl, beat eggs with sugar until pale and thickened; beat in butter and aniseed.

In separate bowl, whisk together flour, baking powder and salt; stir into egg mixture. Stir in almonds.

Divide dough in half. With floured hands, shape each into 12-inch (30 cm) long log. Place on parchment paper–lined baking sheet; press to flatten slightly. Whisk egg white until foamy; brush over tops of logs.

Bake in 350°F (180°C) oven until firm to the touch and golden, about 25 minutes. Transfer to rack; let cool completely.

With serrated knife, cut each log into 1/2-inch (1 cm) thick slices; place, cut side down, on baking sheets. Bake in 350°F (180°C) oven, turning once, until firm and golden, about 15 minutes.

Nutritional Information Per biscotto: about

cal 74 pro 2g total fat 3g sat. fat 1g
carb 10g fibre 1g chol 17mg sodium 36mg

% RDI:

calcium 2 iron 4 vit A 2 folate 7
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