Ingredients for Almond Anise Biscotti
- 1/2 cup butter, softened
- 1 3/4 cups granulated sugar, divided
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 teaspoon anise oil
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup slivered roasted almonds
- 1 cup milk chocolate chips (optional, for dipping)
- 1 teaspoon anise extract
- non-stick cooking spray, as needed
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How to Make Almond Anise Biscotti
- Preheat oven to 375°F (190°C). Cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the anise extract and almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the slivered almonds.
- Lightly grease a baking sheet.
- Lightly spray your hands with non-stick cooking spray. Shape the dough into two 12x3 inch logs on the prepared baking sheet.
- Sprinkle the logs generously with the remaining granulated sugar.
- Bake for 15-20 minutes, or until the logs are firm to the touch.
- Remove from oven and let cool on the baking sheet for 15 minutes.
- Reduce oven temperature to 300°F (150°C).
- Using a sharp knife, slice each log diagonally into 1/2-inch thick slices.
- Arrange the biscotti slices on the baking sheet, cut-side down.
- Bake for 10 minutes.
- Flip the biscotti and bake for another 10 minutes, or until golden brown and crisp.
- Let cool completely on a wire rack.
- If desired, dip the cooled biscotti into melted chocolate and let the chocolate set.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
42g
Fat
13g
Carbs
6g
