Anise Almond Biscotti: Crunch lovers unite!!

October 8, 2013 § 1 Comment

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!

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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!!

You’ll need:

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

Directions:

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

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3. In a large mixing bowl combine anise seeds and sugar. using your hands, rub the anise seeds into the sugar to release their oil. Add the flour mixture and almonds and mix until well blended.IMG_3307IMG_3308IMG_3309IMG_3310

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.IMG_3311IMG_3312IMG_3313

5. Scrape the dough onto the center of the prepared baking sheet. using damp hands, shape the dough into a log about 14 inches long and 3 inches wide.

(Since we doubled the recipe, we have two logs. Make sure you put there far apart because they will expand a lot during baking)

6. Bake for 30 to 35 minutes until the log is light brwon and gives slightly when pressed. Do not overbake or you’ll have trouble cutting it into neat slices.

7. Transfer baking sheet to a wire rack and let cool until you can handle the log.8. Reduce the oven temperature to 275F

8. Carefully remove log from parchemnt paper and place on cutting board. Using a serrated knife and a sawing motion, cut the log on the diagonal into 1/2-inch-thick slices.IMG_3326

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…!

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