Almond Aniseed Biscotti
Yield: 25 to 30 biscotti
A traditional Italian cookie scented with anise and dotted with crunchy almonds.
- Cooking spray, for baking sheet Add to list
- 1/2 cup butter Add to list
- 1 1/3 cups plus 1 tablespoon sugar, divided Add to list
- 1 tablespoon aniseed Add to list
- 1/2 cup whole almonds Add to list
- 2 eggs Add to list
- 1 tablespoon vanilla extract Add to list
- 1 1/2 teaspoons almond extract Add to list
- 2 3/4 cups flour Add to list
- 2 tablespoons cornmeal Add to list
- 2 teaspoons baking powder Add to list
- 1/8 teaspoon salt Add to list
- 1 egg white, lightly beaten Add to list
Preheat oven to 350° F. Coat a baking sheet with cooking spray.
Using an electric mixer, beat together butter, 1 1/3 cups sugar, aniseed and almonds. Add eggs, vanilla and almond extract and mix to combine. In a separate bowl, combine flour, baking powder, cornmeal and salt. Add to egg mixture. Stir until no streaks of flour remain.
Transfer dough to a lightly floured surface and divide in half. Shaped into two logs. Place on the prepared baking sheets. Brush egg whites on logs evenly and sprinkle with remaining 1 tablespoon sugar. Bake for 30 minutes, until golden brown. Cool at room temperature. Allow to rest for approximately 1 hour.
Preheat oven to 325° F. Cut logs in 1/2-inch slices with a serrated knife. Lay slices out on a baking sheet and bake a second time until lightly golden and crisp, about 20 minutes. Cool completely.
Recipe by, PCC Cooks instructor