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Anise, Almond, and Currant Biscotti

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1hr 45mins

Ingredients Nutrition


  1. Preheat oven to 375°F Line a baking sheet with parchment paper.
  2. Mix all dry ingredients (the first 9 ingredients) in a large bowl.
  3. Put all wet ingredients in a medium bowl and whisk with a fork to blend the egg yolks.
  4. Pour wet ingredients into bowl containing dry ingredients and stir with a wooden spoon to form dough. The dough will seem very stiff and dry. You may need to finish mixing by hand.
  5. Place dough on pan, spread out to form a squat loaf about 3 inches wide, 12 inches long. It will be about 1 inch thick.
  6. Bake about 30 minutes, or until firm to the touch.
  7. Remove from oven and allow to cool on the pan for 30 minutes. Reduce oven temperature to 250°F.
  8. After cooling 30 minutes, carefully use a serrated knife to cut into 1/4 inch slices. Place back on the baking sheet, cut-side down, and bake 15 minutes.
  9. Flip over and bake another 15 minutes.
  10. Allow to cool completely. They will harden as they cool. These can be stored on the counter, in the fridge, or in the freezer, as long as they are sealed to keep out moisture.

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