Catalan Biscotti
The Hotel Empordà in Figueres often serves these cookies with its famous burnt cream ice cream. Steve Giralt

The Hotel Emporda in Figueres often serves these cookies with its famous burnt cream ice cream.

Catalan Biscotti Catalan Biscotti
These Catalan cookies pair wonderfully with a sweet, creamy ice cream or are great just paired with a good cup of coffee.
Yield: makes 20


  • 3 eggs
  • 1 cup confectioners' sugar
  • 1 cup flour
  • 1 tbsp. ground anise
  • 1 tbsp. ground cinnamon
  • 1 14 tsp. active dry yeast
  • Grated zest of 1/2 lemon
  • 1 14 cups almonds, toasted


  1. Preheat oven to 375°. Line a sheet pan with parchment paper and set aside. Beat 1 of the eggs in a small bowl and set aside.
  2. Put sugar, flour, anise, cinnamon, yeast, and lemon zest into the bowl of a standing mixer fitted with the paddle attachment and mix well. Beat in remaining eggs, 1 at a time, on high speed, mixing well after each addition. Remove bowl from mixer and stir in almonds.
  3. Turn dough out onto a well-floured surface and divide in half. Lightly flour your hands and shape dough into 2 slightly flattened cylinders about 3″ wide x 14″ long. Brush off any excess flour with a dry pastry brush. Carefully transfer dough cylinders to prepared sheet pan about 4″ apart, then brush all over with beaten egg. Bake, misting dough and oven with water from a spray bottle every 10 minutes or so, until crust is shiny and dark brown, about 30 minutes.
  4. Remove from oven and let cool slightly; slice on the bias into 12“-thick cookies. Transfer biscotti to a wine rack to let cool completely. Cookies keep in an airtight container for 2-3 days.