clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
These Almond Poppy Seed Biscotti turned out perfectly the very first time I made them, and I've made four batches since. So crisp and buttery!

Almond Poppy Seed Biscotti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Julie
  • Prep Time: 30 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 25 mins
  • Yield: 2 dozen 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: Italian


These Almond Poppy Seed Biscotti turned out perfectly the very first time I made them, and I’ve made four batches since. So crisp and buttery!


  • 1/2 cup butter, softened
  • 1 1/4 cup granulated sugar
  • 3 eggs
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon butter flavoring
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon anise seed
  • 1 tablespoon poppy seed

For Dipping

  • 1 cup white chocolate melting wafers
  • 1 cup sliced almonds


  1. Preheat oven to 350 degrees. Prepare a baking sheet by lining with parchment paper.
  2. In the bowl of an electric mixer with the paddle attachment, cream butter and sugar together on medium speed. Add eggs one at a time and then almond extract, vanilla extract, and butter flavoring, mixing until incorporated.
  3. In a separate bowl, mix together flour, salt, baking powder, anise seed, and poppy seed.
  4. Slowly add the flour mixture to the wet ingredients, mixing on low speed until a sticky dough forms.
  5. Dust hands with flour, and then divide the dough, shaping it into two rectangular shaped logs on the parchment paper.
  6. Bake for 25 minutes, then remove the baking sheet from the oven and allow to cool for 10 minutes.
  7. Using a serrated knife, cut into slices about 1 inch thick. Place the slices cut side up back onto the parchment paper and bake for another 20 minutes, turning the biscotti over halfway through. Carefully press onto the center of the biscotti and if they are mostly firm with just the slightest give, they are done. If they are still soft, stand them up (see picture) and turn the oven down to 250 and bake for an additional 10 minutes. They will firm up a little more after cooling.
  8. Once the biscotti has cooled completely, melt the white chocolate wafers according to instructions, and then use a spoon to spread the white chocolate onto the bottom side of each biscotti, dipping them in the almonds before the white chocolate sets.


*adapted from


  • Serving Size: 1 Biscotti
  • Calories: 186
  • Sugar: 12g
  • Sodium: 142mg
  • Fat: 7.7g
  • Saturated Fat: 3.1g
  • Unsaturated Fat: 4.2g
  • Trans Fat: 0.2g
  • Carbohydrates: 26g
  • Fiber: 1.2g
  • Protein: 3.7g
  • Cholesterol: 34mg