Prep Time 20m
Cook Time 32m
Ready Time 120m
Yield 28 cookies

  • 1 1/4 cups sugar
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2 large eggs, lightly beaten
  • 1/4 cup light corn syrup
  • OR 1/4 cup regular pancake syrup
  • 1 tablespoon almond extract
  • 3 cups Pillsbury BEST™ All Purpose Flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sliced almonds
  • 8 ounces white baking chips
Preparation Directions
  • Step 1Combine sugar and shortening in bowl of electric mixer; beat at medium speed until well blended. Add eggs, syrup and almond extract. Beat until well blended and fluffy.
  • Step 2Combine flour, baking powder, baking soda and salt; add gradually to shortening mixture at low speed. Mix until well blended. Stir in almonds.
  • Step 3Divide dough in half. On a lightly floured surface, shape each half of dough into a log 2 1/2 inches wide, 1-inch high and 9-inches long. Place on ungreased baking sheets. Chill 30 minutes.
  • Step 4Heat oven to 350ºF.
  • Step 5Bake logs 22 minutes. Remove from oven. Cool 10 minutes on baking sheets. With a serrated knife, cut diagonally into 1-inch wide slices. Carefully place cookies on their sides on baking sheets, 2 inches apart. Bake an additional 10 minutes. Cool 2 minutes on baking sheet. Remove cookies to racks to cool completely.
  • Step 6Place white baking chips in a microwave-safe bowl. Microwave on HIGH (100% power) 30 seconds. Stir. Repeat at 30 second intervals until melted. Place biscotti on sheets of waxed paper. Dip a fork into the melted chips; with a quick back and forth motion, drizzle across the biscotti. Let stand on waxed paper until drizzle has completely set.
  • TipSpray measuring cup with Crisco® No-Stick Cooking Spray before measuring sticky ingredients like corn syrup. Spray the serrated knife before slicing the biscotti.
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