Ingredients for Anise Almond Biscotti
- 1 cup whole almonds
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon anise seeds
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How to Make Anise Almond Biscotti
- Preheat oven to 350°F (175°C).
- Spread 1 cup of whole almonds in a single layer on a baking sheet. Toast for 10-12 minutes, stirring halfway through, until lightly golden brown.
- Remove from oven and let cool completely. Roughly chop the toasted almonds.
- In a small bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped almonds and 1 tablespoon anise seeds.
- The dough will be stiff. Turn the dough out onto a lightly floured surface and shape it into a long roll (approximately 3 inches wide and 13 inches long).
- Line a baking sheet with parchment paper.
- Place the dough roll onto the prepared baking sheet and flatten it slightly.
- Bake for 35-40 minutes, or until the roll is golden brown.
- Remove from the oven (do not turn off the oven). Let cool for 15 minutes.
- Using a serrated knife, cut the roll diagonally into 1/2-inch thick slices.
- Arrange the slices flat side down on the baking sheet. Bake for 5-7 minutes per side, or until golden brown and crisp, flipping halfway through. Watch carefully to prevent burning.
- Let the biscotti cool completely on the baking sheet before storing.
- Store in an airtight container at room temperature for up to 4 weeks.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
9g
Fat
13g
Carbs
4g
