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Anise Biscotti with Almonds Recipe

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This recipe for Anise Biscotti with Almonds is from Freeman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick of butter, room temperature
¾ cup of granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp almond extract
2 cups all-purpose flour
1 ½ tsp baking powder
1 tsp anise seeds
½ tsp salt
1 cup almond slivers, lightly toasted and roughly chopped
Directions:
Directions:
Preheat oven to 350°F
Line a baking sheet with parchment paper or silicone baking mat.
In the bowl of a stand mixer with a paddle attachment, cream butter and sugar until light and fluffy.
Add eggs, one at a time, mixing until each egg is fully incorporated before adding another.
Add the vanilla and almond extract, mix until well combined.

In a medium bowl combine the flour, baking powder, anise seeds, and salt.
In two additions, add flour mixture to the egg mixture, mixing until well combined. Add the almonds and mix just until evenly distributed.

Turn the dough onto a lightly floured surface and gather together. Divide the dough in half and shape each portion into a log the length of the baking sheet and 2 inches in diameter. Set the logs on the baking sheet, spacing about 2 inches apart. Brush top with egg wash (1 egg with 1 tbsp of cream or milk, whisked together), sprinkling with sparkling sugar. Bake until light brown and slightly firm to the touch. About 25 minutes.

While biscotti are still warm use a serrated knife to cut each log into diagonal slices about 2 ½ inches long and ½ inch thick. Place slices cut side down on the baking sheet. Bake the cookies until the edges are lightly toasted and middle is firm to the touch, about 15 minutes. Let cookies cool completely.

Biscotti can be stored in an airtight container for several weeks.

 

 

 

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