Italian Contucci (Biscotti)

  • Author: Roz Corieri Paige, Retha Santi Corieri (my mother) and Katherine Lazaretto Santi (my Nonna)



  • 1 pound of butter
  • 4 pounds of flour
  • 12 tsp. baking powder
  • 2 pounds of sugar
  • pinch of salt
  • 2 lemons, juice AND rind
  • 2 cups slivered almonds
  • 12 eggs, beaten
  • 4 tsp. anise seed or 11/2 tsp. oil of anise


  1. Melt butter in a small bowl and set aside.
  2. In a large bowl, mix the dry ingredients of flour, baking powder, sugar, salt.
  3. Mix in the lemon juice and rind, and almonds.
  4. Add the melted butter, beaten eggs (one at a time), and anise to this mixture.
  5. Blend all ingredients together well.
  6. Divide the dough into 3 to 4 batches.
  7. Roll each batch of dough into long strips/logs about 3 inches wide by 12 inches long.
  8. Place the strips/logs on a greased cookie sheet.
  9. Bake at 350 degrees until lightly colored, about 20 – 25 minutes.
  10. Cut diagonally into slices about 1″ thick.
  11. If desired, bake again with the slices placed on their sides, for another 5 – 10 minutes. (My family likes contucci prepared both ways, so we bake half a second time for the drier (dipping) version, and leave the other half baked only once for the more moist version).


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