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Recipe: Anise - Almond Biscotti
Similar Categories: Anise, Almond, Biscotti
3/4 cup whole almonds
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 seeds
To toast almonds, preheat oven to 350F. 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" x 13".
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 overbake.
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.
Yield:
"2 dozen"
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 seeds
To toast almonds, preheat oven to 350F. 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" x 13".
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 overbake.
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.
Yield:
"2 dozen"
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