Biscotti is a wonderful, crunchy cookie that can be made in many different flavors. Check out others we’ve made here and here. But is is also a great treat to stock up on since it keeps very well and freezes even better. You can double your recipe (that’s what we did here) and that way, secure a nice batch with minimal extra work. Enjoy half now and freeze the rest…if you can!
This recipe comes from “Baking Out Loud” by Hedy Goldsmith and produces a perfect biscotti with just a hint of anise and lots of crunchy almonds!!
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp kosher salt
1 cup sugar
3 TBsp whole anise seeds
1 1/2 cups whole natural almonds
2 extra-large eggs, at room temperature
1 extr-large egg yolk, at room temperature
1 tsp vanilla bean extract
1. Position a rack in the center of the oven and preheat to 325F. Line a baking sheet with parchment paper
2. Sift together flour, baking powder and salt
4. In a small bowl, stir together the eggs, the yolk and vanilla until well blended. Pour the egg mixture over the dry ingredients and using your hands, mix well. The mixture will be dry at first and then will come together to form a wet dough.
9. Line baking sheet with new sheet of parchment.
10. Place the slices on the baking sheet, cut side down, leaving a little space between them. Bake for 15 to 18 minutes until they are dry. The second bake creates the great crucnhy biscotti texture.
11. Store in an airtight container for up to 2 weeks or freeze. The longer they sit, the more the flavor develops.
Make a nice, hot pot of coffee, invite a couple of friends over and see your Biscotti vanish…!