We all love that little treat we allow ourselves with our coffee or tea. This recipe is perfect for a guilt-free trip to sweet-land. The biscotti is a little different in texture than the original biscotti and is more crisp and thinly sliced but the toasted almonds add that little extra something which makes you want to have one more biscotti. With a nice cup of tea to accompany them on a cold winter afternoon, these biscotti leave you feeling relaxed after a hectic day. Having three to four of these darlings is equivalent to one biscotti. It leaves you feeling as if you have had more than the usual portion even though it’s the same quantity.
prep time: 25 minutes, Bake: 55 minutes.
- 1 tbsp. anise seeds, crushed
- 1 tbsp. anise-flavored aperitif
- 2 c. all-purpose flour
- 1 c. sugar
- 1 c. whole almonds, toasted and coarsely chopped
- 1 tsp. baking powder
- 1/8 tsp. salt (pinch)
- 3 large eggs
1. Preheat oven to 325°F. Combine anise seeds with the aperitif and let stand 10 min in a medium bowl. Grease large cookie sheet.
2. In a large bowl, combine flour, sugar, chopped almonds, baking powder and salt. With a wire whisk beat eggs into anise mixture. using a large wooden spoon stir egg mixture into flour mixture until blended. Divide dough in half. On prepared cookie sheet, shape each half into a 15-inch log, placing them 3 inches apart. (dough will be sticky)
3. Bake until golden and toothpick inserted in center comes out clean, around 40 min. Cool for about 10 min. then remove longs to cutting board. Cut each log crosswise on diagonal into 1/4-inch-thick slices, place cut side down on two ungreased cookie sheets. Bake 15 min. turning slices once over and rotating cookie sheets between upper and lower oven racks midway through baking. With spatula transfer biscotti to wire racks to cool completely.
Makes 84 biscotti.