Anise Biscotti
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
47
Spice
42
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2.25 cups
All-Purpose Flour1 cup
Sugar1 cup
Slivered Almonds1 tbsp
Aniseed1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 tsp
Ground Cinnamon2 large
Egg1 tbsp
Brandy1 tbsp
Amaretto1 tsp
Vanilla ExtractDirections:
1
Preheat oven to 375°F
2
Line large rimmed baking sheet with parchment paper
3
Mix first 8 ingredients in large bowl
4
Whisk eggs and all remaining ingredients in medium bowl to blend
5
Add egg mixture to flour mixture and stir until moistened; gather dough together
6
Turn dough out onto baking sheet and shape into 12-inch-long by 3-inch-wide log
7
Bake log until golden brown and firm to touch, about 30 minutes
8
Transfer to rack and cool log on baking sheet 30 minutes
9
Reduce oven temperature to 250°F
10
Using long metal spatula, carefully transfer log to work surface
11
Using serrated knife, cut crosswise into 1/4-inch-thick slices
12
Place slices, cut side down, on 2 clean rimmed baking sheets
13
Bake 15 minutes
14
Turn slices over and bake 15 minutes longer or until just golden brown
15
Transfer biscotti to rack and cool completely
16
Do Ahead: Can be made ahead
17
Store airtight at room temperature up to 2 weeks or freeze airtight up to 1 month
18
Preheat oven to 375°F
19
Line large rimmed baking sheet with parchment paper
20
Mix first 8 ingredients in large bowl
21
Whisk eggs and all remaining ingredients in medium bowl to blend
22
Add egg mixture to flour mixture and stir until moistened; gather dough together
23
Turn dough out onto baking sheet and shape into 12-inch-long by 3-inch-wide log
24
Bake log until golden brown and firm to touch, about 30 minutes
25
Transfer to rack and cool log on baking sheet 30 minutes
26
Reduce oven temperature to 250°F
27
Using long metal spatula, carefully transfer log to work surface
28
Using serrated knife, cut crosswise into 1/4-inch-thick slices
29
Place slices, cut side down, on 2 clean rimmed baking sheets
30
Bake 15 minutes
31
Turn slices over and bake 15 minutes longer or until just golden brown
32
Transfer biscotti to rack and cool completely
33
Do Ahead: Can be made ahead
34
Store airtight at room temperature up to 2 weeks or freeze airtight up to 1 month