Anise Almond Biscotti

  • Yield: 3 dozen


3 1/4cups all-purpose flour
1tablespoon baking powder
1/3teaspoon salt
1 1/2cups sugar
1/2cup plus 2 tablespoons unsalted butter, melted
3-- eggs
1tablespoon vanilla extract
2teaspoons anise seeds, toasted and bruised
1cup whole almonds, toasted and coarsely chopped


  1. Preheat oven to 350F.  Sift the flour, baking powder and salt into a medium bowl.  Mix the sugar, butter, eggs, vanilla and anise seeds in a large bowl.  Add the flour mixture and stir with a spoon until blended.  Stir in the almonds.
  2. Divide the dough into two equal portions.  Shape each portion into 13 1/2 inches long by 2 1/2 inches wide.  Place several inches apart on a baking sheet lined with parchment paper.  Bake for 30 minutes or until golden brown.  The logs will spread.  Remove to a wire rack and cool for 25 minutes.  Maintain the oven temperature.
  3. Place the logs on a cutting board.  Cut the logs diagonally into 1/2-inch slices.  Place on a baking sheet.  Bake for 10 minutes.  Turn and bake for 5 mintues longer.  Let cool on a wire rack.  For variationk, add 1 cup miniature chocolate chips to the batter, or dip the biscotti into melted chocolate.

Recipe reprinted with permission from the Junior League of Tallahassee’s A Thyme to Celebrate (the Junior League of Tallahassee, Inc. Tallahassee, Florida 2009).


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