Anise-almond biscotti

Anise-almond biscotti

Ingredients/Components

• Sugar - 1-1/2 c
• Salt - 3/4 tsp
• large Eggs - 3 item
• Baking Powder - 1 Tbsp
• All-Purpose Flour - 3-1/4 c
• Vanilla Extract - 1 Tbsp
• 1-1/4 stick unsalted Butter, melted - 10 Tbsp
• ground Aniseed - 2 tsp
• whole Almonds, toasted and coarsely chopped - 1 c
• large Egg White - 1 item

How to make anise-almond biscotti:

Position rack in center of oven and preheat to 350. Line baking sheet with parchment. Sift Flour, Baking Powder and Salt into medium bowl. Mix Sugar, melted Butter, 3 Eggs, Vanilla Extract and ground Aniseed in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in Almonds.

Divide dough in half, using floured hands, shape each dough half into 13-1/2 inch long, 2-1/2 inch wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk the Egg White in a small bowl until foamy; brush over top and sides of each dough log. Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet rack, about 25 minutes. Maintain oven temperature. Transfer logs to work surface, discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2 inch wide slices. Arrange slices cut side down on the same baking sheet, bake 12 minutes, turn biscotti over, bake until just beginning to color about 8 minutes. Transfer to rack and cool. Can be prepared 1 week ahead and store in airtight container at room temperature.

Recipe categories: Desserts, Cookie and brownie, Biscotti.