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- Aniseed and Almond Biscotti
- (Anice e Mandorla Biscotti)
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- Ingredients:
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- 3 and 1/4 cups all
purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 and 1/2 cups sugar
10 tablespoons (1 and 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
2 teaspoons aniseed, ground
1 cup whole almonds, toasted, coarsely chopped
1 large egg white
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- Directions:
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- Position rack in center of oven and preheat
to 350° F.
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- Line baking sheet with parchment paper.
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- Sift flour, baking powder and salt into
medium bowl.
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- Mix sugar, melted butter, 3 eggs, vanilla extract
and ground aniseed in large bowl.
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- Add flour mixture to egg
mixture and stir with wooden spoon until well blended.
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- Mix in
almonds.
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- Divide dough in half.
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- Using floured hands,
shape each dough half into 13 and 1/2-inch long, 2 and 1/2-inch wide
log.
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- Transfer both logs to prepared baking sheet, spacing
apart.
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- Whisk egg white in small bowl until foamy; brush over
top and sides of each dough log.
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- Bake logs until golden brown (logs will
spread), about 30 minutes.
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- Cool logs completely on sheet on
rack, about 25 minutes. Maintain oven temperature.
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- Transfer logs to work surface; discard
parchment paper.
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- Using serrated knife, cut logs on diagonal
into 1/2 inch wide slices.
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- Arrange slices, cut side down, on
same baking sheet. Bake 12 minutes.
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- Turn biscotti over; bake until just
beginning to color, about 8 minutes.
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- Transfer to rack and
cool. (Can be prepared 1 week ahead. Store in airtight
container at room temperature.) Makes about 3 Dozen.
That's it!
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