Almond, Currant and Spice Biscotti

  • Active Time 35m
  • Total Time 2h 10m

Makes about 70 cookies

Biscotti - Italian "twice baked" cookies - are a perfect holiday gift. Not only are they yummy, but they keep very well in colorful tins and cellophane bags. These are wonderful dipped in chocolate.


  • 3 cups sugar
  • 1 cup butter, room temperature
  • 4 large eggs
  • 2 tablespoons dry Marsala
  • 2 teaspoons grated orange peel
  • 2 teaspoons grated lemon peel
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon minced aniseed
  • 6 cups all-purpose flour
  • 2 cups chopped toasted almonds
  • 1 cup currants


Preheat the oven to 325 degrees F. Line two large cookie sheets with parchment paper. Using a heavy-duty electric mixer, beat the sugar and butter until combined. Mix in the eggs and Marsala. Add the orange and lemon peels, baking soda, salt, ginger and aniseed. Mix in half of the flour and the nuts and currants. Carefully add the remaining flour to the dough. Transfer the dough to a generously floured surface. Divide the dough into 4 even pieces. Form each piece into an 8-inch long and 3-inch wide log. (Can be prepared in advance. Wrap each log in plastic and freeze up to 2 weeks or refrigerate up to 2 days. Let stand at room temperature for a few hours if frozen before baking.)

Place 2 logs on each baking sheet, spacing apart (logs will spread). Bake until golden brown and just firm to the touch, about 1 hour. Reduce the oven temperature to 300 degrees F. Cool the logs 15 minutes. Transfer the logs to a cutting board and cut crosswise into 1/2-inch-thick slices. Place the slices, cut side down, on baking sheets and bake until crisp and golden brown, about 20 minutes. Cool completely.


Carefully melt 2 pounds chopped bittersweet chocolate in a heavy large skillet over very low heat, stirring constantly. Dip 1 cut side of biscotti into the chocolate, removing excess on the edge of the skillet. Place on a pan. Repeat. Chill until the chocolate is set. Brush with cocoa powder.

Biscotti can be prepared ahead. Keeps up to 1 week in airtight container, or freeze up to 2 weeks.

Recipe created exclusively for by Jeanne Thiel Kelley.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4368

nutrition information per serving

124 calories; 5g total fat; 19mg cholesterol; 74mg sodium; 18g carbohydrates; 1g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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