Almond Anise Biscotti Recipe

Ingredients for Almond Anise Biscotti

• 1 cup (2 sticks) unsalted butter
• ¾ cup granulated sugar
• 2 large eggs
• Vanilla Extract
• Ground Aniseed
• Unbleached All Purpose Flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• Toasted Almond

How to Make Almond Anise Biscotti

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. 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.
3. Add 1 ½ cups whole blanched almonds, coarsely chopped.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Turn the dough out onto the prepared baking sheet and shape it into a 16-inch long log, about 2 inches thick.
7. Bake for 25-30 minutes, or until the log is lightly golden brown.
8. Remove from oven and let cool on the baking sheet for 10 minutes.
9. Reduce oven temperature to 325°F (165°C).
10. Using a serrated knife, cut the cooled log into ½-inch thick slices.
11. Arrange the slices, cut-side down, on the baking sheet.
12. Bake for 12-15 minutes, or until golden brown and crisp.
13. Transfer the biscotti to a wire rack to cool completely.
14. Store in an airtight container at room temperature for up to 2 weeks.