Anise Biscotti
Makes 3 1/2 Dozen
by Deborah Mele
2/3 Cup Blanched Almonds 1 Tablespoon Anise Seeds 1 Tablespoon Anise or Almond Flavoring 1/2 Cup Unsalted Butter, Softened 2 Eggs 3/4 Cup Granulated Sugar 2 Cups All-purpose Flour 1 1/2 Teaspoon Baking Powder Pinch of Salt Granulated Sugar For Topping Toast the almonds by baking in a preheated 350 degree oven for about
8-10 minutes or until golden. Do not allow to brown! Cool, and coarsely
chop. Turn the oven down to 325 degrees F. Using a serrated knife, slice into 1/2 inch thick wagers. Place these
back on the baking sheet side by side, and return to the hot oven for 10
more minutes. Allow to cool completely and store in an airtight container.
Buon Appetito!
Seasoned with a hint of anise seeds, and chock full of
almonds, these tasty biscotti are great any time of the day.
Cream the butter with the sugar until light and fluffy. Add
the eggs one at a time and mix well. Add the ground anise seeds and
flavoring of choice to the butter mixture and mix until completely
blended. Add the flour, baking powder and salt, to the butter mixture and
mix together just until blended. Stir in the nuts. Divide the dough into
two parts and form logs about 12 inches long and 1 1/2 to 2 inches wide.
Sprinkle with the granulated sugar. Place each log on a parchment lined
baking sheet and bake for 25 minutes or until lightly browned. Let cool 10
minutes.
Deborah Mele
2002