Cookies & IceCream

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Almond Anise Biscotti

Difficulty:Easy

Ingredients

  • ■   8 oz blanched whole almonds

Description

Ingredients: 13 Tbsp unsalted butter 1 cup sugar 1 tsp Star Kay White anise extract 2 medium eggs 2 2/3 cups all purpose flour 3/4 cup blanched whole almonds 1 egg Granulated sugar for sprinkling Preheat oven to 375 degrees Cream butter and sugar together on low speed in a mixer with a paddle attachment. Add anise extract. Mix just to blend. Add eggs one at a time and mix until just blended. Scrape bowl between egg additions. Add flour and mix until incorporated. Add almonds and mix to distribute. Turn out dough onto a lightly floured surface and roll into a log the length of a cookie sheet. Beat the remaining egg. Brush the surface of the log with the egg and sprinkle with granulated sugar. Bake for 30 minutes. Allow to cool. Lower oven temperature to 300. Slice biscotti into 1/2" slices, but keep them side by side. Place on cookie sheet and separate slightly. Dry the biscotti in the oven for about 30 minutes. Allow to cool. Cookies will become completely crisp as they cool. Recipe Source: Star Kay White, Inc.

  • 1. Preheat oven to 375 degrees Cream butter and sugar together on low speed in a mixer with a paddle attachment. Add anise extract.
  • 2. Mix just to blend.
  • 3. Add eggs one at a time and mix until just blended.
  • 4. Scrape bowl between egg additions.
  • 5. Add flour and mix until incorporated.
  • 6. Add almonds and mix to distribute.
  • 7. Turn out dough onto a lightly floured surface and roll into a log the length of a cookie sheet.
  • 8. Beat the remaining egg.
  • 9. Brush the surface of the log with the egg and sprinkle with granulated sugar.
  • 10. Bake for 30 minutes.
  • 11. Allow to cool.
  • 12. Lower oven temperature to 300.
  • 13. Slice biscotti into 1/2" slices, but keep them side by side.
  • 14. Place on cookie sheet and separate slightly.
  • 15. Dry the biscotti in the oven for about 30 minutes.
  • 16. Allow to cool.
  • 17. Cookies will become completely crisp as they cool.
  • 18. Recipe Source: Star Kay White, Inc.

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