Anise and Almond Biscotti
Try these delicious classic biscotti cookies with your morning coffee or as a dessert or snack. The anise adds a unique flavor to these crunchy cookies.
Ingredients
- 3/4 cup whole almonds
- 2 1/4 cups flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter; softened
- 1/4 cup sugar
- 2 eggs; lightly beaten
- 1 teaspoon vanilla extract
- 1 tablespoon anise seeds
Instructions
- To toast almonds, preheat oven to 350 degrees F. Spread almonds in a single layer on a baking sheet and toast, turning occasionally, for 10 minutes. Set aside to cool, then roughly chop.
- Sift together flour, baking powder and salt in a small mixing bowl. Set aside.
- Cream butter and sugar with an electric mixer in a large mixing bowl until fluffy; then beat in eggs and vanilla. Gradually add flour mixture, mix until combined, then stir in chopped almonds and anise seeds. Dough will be stiff.
- Transfer dough to a lightly floured work surface, then, using your hands or a rolling pin, shape into one long roll, about 3 inches by 13 inches. Line baking sheet with parchment paper or aluminum foil (shiny side up).
- Transfer dough roll to baking sheet, flatten slightly, then bake until golden brown, about 35 minutes.
- Remove from oven--do not turn oven off--and set aside until cool enough to handle, about 15 minutes. Using a serrated knife, cut roll, on the diagonal, into 1/2 inch thick slices. Place slices flat on baking sheet and bake, turning once, until golden brown, about 5 minutes per side.
- Do not over bake: Biscotti will feel soft in the middle but will become crisp and hard as they cool. Allow to cool completely on pan. Biscotti will keep in a sealed container for up to 4 weeks.
Read NextLemon Bars Perfected
