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Fresh baked cookie with creamy ice cream, colorful floral mug, and vibrant ranunculus flowers in a glass vase on a white surface.

Almond Cornmeal Biscotti

Bree Hester
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Prep Time 15 minutes
Cook Time 47 minutes
Cooling Time 1 hour 35 minutes
Total Time 2 hours 37 minutes
Course Dessert
Cuisine Italian
Servings 36
Calories 58 kcal

Ingredients
  

  • 3/4 cup whole hazelnuts or almonds
  • 4 tablespoons cold butter
  • 1/2 cup + 2 tablespoons granulated sugar
  • 1 large cold egg
  • 1 1/2 teaspoons anisette liqueur
  • 1 1/4 cups flour
  • 2 tablespoons cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons anise seeds

Instructions
 

  • Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  • Spread the nuts on a second baking sheet and roast for 12-15 minutes, until fragrant and lightly golden. Allow nuts to cool for 10-20 minutes on the pan. Then finely chop 1/4 cup and coarsely chop the remainder.
    Sliced almonds on baking sheet for baking or roasting.
  • In a large mixing bowl, blend the butter and sugar together just until combined and slightly creamy—do not overmix, as cold butter is key to a crisp texture.
    Creamy butter and sugar mixture in a stand mixer bowl for baking preparations.
  • Beat in the egg until incorporated, then stir in the anisette liqueur to combine.
  • In a separate bowl, whisk together the flour, cornmeal, baking powder, salt, anise seeds, and chopped nuts. Fold these dry ingredients gradually into the butter mixture using a rubber spatula. Mix until a stiff, unified dough forms.
    Flour, eggs, and flaxseed in a mixing bowl for baking bread or muffins.
  • Lightly flour your hands and work surface. Divide the dough in half and roll each into a log about 12 inches long and 2 inches wide. Gently flatten tops for even baking.
  • Arrange the logs spaced apart on the prepared baking sheet. Bake for 15–20 minutes, rotating pan halfway through, until the logs are firm, lightly golden, and feel dry to the touch at the center—do not underbake.
    Soft, uncooked biscuit dough on parchment paper for baking.
  • Remove logs from oven and cool for 10-15 minutes on the pan. The logs should still be slightly warm but firm.
  • Carefully slice the logs on the diagonal into 3/4- to 1-inch slices using a serrated knife.
  • Arrange the slices cut-side down on the baking sheet. Bake for 8-12 minutes, flipping halfway, until dry and golden. If you want extra crispness, bake a few extra minutes.
    Golden almond biscotti on baking tray ready for baking or cooling.
  • Remove from oven and transfer the biscotti to a wire rack to cool completely, about 30-60 minutes.
  • Serve immediately or store in an airtight container.

Nutrition

Calories: 58kcalCarbohydrates: 7gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 56mgFiber: 0.4g
Keyword almond cookies, almond cornmeal biscotti, crunchy cookies, homemade biscotti
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