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Biscotti with Anise
From Dorothy McNett's recipes at www.dorothymcnett.com. Great served with an Almond Torte and some moscato wine.
2/3 cup roasted whole almonds
Preheat oven to 350 degrees. Chop the almonds in food processor or with a knife just until chunky. Set aside. Combine the anise seeds with the wine or juice and set aside. In batter bowl beat the soft butter with the sugar until light and fluffy. Beat in the eggs. Add the anise seed mixture. In another bowl whisk together the flour, baking powder and salt. Add to the creamed mixture, mixing just until blended and fold in the chopped nuts. Divide dough in half. Line a baking sheet with a silicone baking sheet. Pat the dough into two logs about 1/2 inch high, 1 1/2 inches wide and 14 inches long, spacing them about 2 inches apart, dusting with flour as necessary as you work with the dough. Bake for 25 minutes, or until lightly browned. Transfer to a cutting board and with a serrated bread knife, slice at a 45 degree angle about 1/2 inch thick. Place the slices upright 1/2 inch apart on the baking sheet and return to the oven for 10 minutes to dry slightly. Let cool on a rack. Makes about 3 1/2 - 4 dozen.
Recipe created 2018-03-19.