Anise-Almond Biscotti
photo by 2Bleu
- Ingredients:
- 9
- Yields:
-
24 biscotti
ingredients
- 3⁄4 cup almonds, whole
- 2 1⁄4 cups flour
- 1 1⁄2 teaspoons 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 seed
directions
- To toast almonds, preheat oven to 350=B0F. 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.
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