Zutaten für Almond Anise Biscotti
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon anise seeds
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 ½ cups whole blanched almonds, coarsely chopped
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Zubereitung von Almond Anise Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon pure vanilla extract and 1 teaspoon anise seeds.
- Add 1 ½ cups whole blanched almonds, coarsely chopped.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Turn the dough out onto the prepared baking sheet and shape it into a 16-inch long log, about 2 inches thick.
- Bake for 25-30 minutes, or until the log is lightly golden brown.
- Remove from oven and let cool on the baking sheet for 10 minutes.
- Reduce oven temperature to 325°F (165°C).
- Using a serrated knife, cut the cooled log into ½-inch thick slices.
- Arrange the slices, cut-side down, on the baking sheet.
- Bake for 12-15 minutes, or until golden brown and crisp.
- Transfer the biscotti to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
34g
Fat
9g
Carbs
6g
