Baking With Pamela — Almond Anise Biscotti

bakingwithpamheader_979wOur step-by-step photos will guide you along with a recipe each month. Share photos of your creations using #BakingWithPamela on social media!


We discontinued our biscotti line, but this month Pamela shows you how to make your own Almond Anise Biscotti! You will need the following Pamela’s product: Baking & Pancake Mix.

Baking & Pancake Mix

Print the recipe here: Almond Anise Biscotti

Preheat oven to 300° with rack in top third of the oven. In the bowl of a stand mixer combine:
2 TBSP butter, softened
½ cup sugar
Mix until light and fluffy, about a minute.

1 to 2 tsp anise extract, depending on taste
1 tsp almond extract
Mix well, then add:
1 egg plus 1 egg white, beaten together
Mix well.

Gradually add:
1 ¾ cup + 2 TBSP Baking and Pancake Mix (262 gr.)
Mix until completely combined.

¾ cup sliced almonds
and mix well again.

Divide dough in half. Form two logs about 2 x 12″ on parchment sprayed with non-stick spray.

The dough will be sticky; use two rubber spatulas or you wet fingers to help form the dough.

Bake in the top third of a preheated oven for 25 minutes. Remove biscotti from the oven and let cool on the cookie sheet on a wire rack, 10 to 15 minutes, until almost cool. Reduce heat in oven to 275°.

With a sharp knife; run blade under the whole cookie to loosen from parchment, carefully cut ¾-inch slices.

Place slices on parchment lined cookie sheet on their sides.

Bake 10 minutes at 275°, then remove from oven.

Carefully turn again, onto the other side, then bake another 10 to 12 minutes, (should feel crisp).

Allow to cool completely on cookie sheet.

8 oz. dark chocolate

in double boiler, in the microwave, or in a chocolate pot. Enrobe bottoms by dipping in the chocolate, wiping any extra chocolate off back into the pot. Place the cookies on a wire rack with the chocolate bottoms up until they are set.


Turn cookies over, with chocolate bottom sides set on a wire rack over parchment paper.

Drizzle with remaining melted chocolate across the tops of the cookies with a pastry bag or spoon. Allow to set up completely before serving.

Store cookies in an airtight tin or cookie jar.

If you make this recipe, remember to share a photo on any of our social media pages with hashtag: #BakingWithPamela.

Print the full recipe here: Almond Anise Biscotti

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