Anise Biscotti

Makes 3 1/2 Dozen

by Deborah Mele

Anise Biscotti

Seasoned with a hint of anise seeds, and chock full of almonds, these tasty biscotti are great any time of the day.

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. 

Anise Biscotti 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.

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!
Deborah Mele 2002