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The Real Italian Biscotti

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“This is my mom's recipe for biscotti. They never last more than a few days after she makes them. I'm biased, but they are the BEST!”
72 biscotti

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. In mixer beat eggs and anise flavoring together for about 3 minutes until light and fluffy.
  3. In a separate bowl, combine the flour, baking powder, and sugar.
  4. Mix in the Crisco until it turns into small pieces.
  5. Add the egg mixture and combine (dough will be thick and sticky).
  6. Lightly grease cookie sheet.
  7. Roll dough into logs approximately the length of your cookie sheet, 1 1/2 inches thick and 1 inch high.
  8. Place logs on the greased cookie sheet about 4 inches apart.
  9. Bake for approximately 15 minutes or until lightly browned.
  10. Remove from oven and slice diagonally.
  11. Lay cut side down in tray and bake about 10 more minutes.
  12. I have put almonds or walnuts (coarsely chopped) in batter and they do taste good., but I have found that if I put the nuts in dry mixture and then add the egg mixture it is so much easier.

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