Adrian Mueller

Classic Biscotti

Prep: 30 mins
Total: 3 hr
Makes 65


  • 1Preheat oven to 350°. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes. If you’re using chocolate or dried fruits, add them after beating the dough for about two minutes.
  • 2Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
  • 3Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300°.
  • 4Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.
  • 5Toast the almonds in a 350° oven in a single layer on a baking sheet until golden brown and fragrant, about 12 minutes, tossing them occasionally. Let cool, then coarsely chop them.


  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons anise seeds
  • 1 teaspoon coarse salt
  • 2 cups (11 ounces) almonds, toasted and coarsely chopped
  • 3 large eggs, plus 1 more, beaten, for brushing
  • Fine sanding sugar, for sprinkling (optional)

Four More Flavors

HAZELNUT AND APRICOT Replace the almonds with 1 cup toasted hazelnuts and 1 cup coarsely chopped dried apricots.

ESPRESSO AND LEMON Replace ½ cup of the almonds with ½ cup diced candied lemon peel. Replace the anise seeds with 1/4 cup instant espresso powder.

PISTACHIO, PAPAYA, AND GINGER Replace the almonds with 11/4 cups coarsely chopped (not toasted) pistachios, ¾ cup diced dried pa-paya or mango, and ½ cup sweet-ened shredded coconut. Replace the anise seeds with ½ teaspoon ground ginger.

CHOCOLATE AND ORANGE Replace 1 cup of the almonds with ¾ cup coarsely chopped semi-sweet chocolate and ½ cup diced candied orange zest.

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