These twice-baked cookies taste even better with a cappuccino, which is a great excuse to eat them morning, noon, and night. Anise, which has a licorice taste, might not be your favorite flavor; do not worry; you can omit the anise seeds and add lemon zest instead. Here is how to prepare Almond-Anise Biscotti.
Yield: 20 pieces
Ingredients
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
3 teaspoons anise seed, crushed
2 large eggs
3/4 cup whole blanched almonds, toasted and crushed
1 teaspoon almond and vanilla extract
Directions
Preheat oven to 350˚F. Add flour, sugar, baking powder, salt, anise seeds, and almonds in a bowl. Mix well. In a separate bowl, add eggs, almond extract, and vanilla extract. Whisk ingredients together. Add egg mixture to flour mixture and stir with a rubber spatula until combined.
Line the baking sheet with parchment paper. Divide dough into two loaves and shape each loaf into 2-inch-wide cylinders. Place both loaves on parchment and bake until golden brown, about 35–40 minutes. Remove biscotti from oven. Reduce oven to 250˚F. Using a serrated knife, slice biscotti into 1/2-inch-thick slices. Line the baking sheet with new parchment and place biscotti, cut side down, on the parchment. Bake until crispy, about 25–30 minutes.
