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From Dorothy McNett's recipes at www.dorothymcnett.com. A basic recipe that has been an all-time favorite in our cooking classes....just change the nuts to hazelnuts, pecans, peanuts whatever you wish. Remove the anise seeds if desired. Add 1/2 cup chopped dark chocolate, or even add 1/4 cup cocoa powder to the flour if you desire chocolate biscotti. Add 2 tablespoons chopped roasted coffee beans for mocha. Have fun! This is especially wonderful dipped into Port or moscato wine. Have some chunks of dark chocolate on the plate as well. Dip, sip, and munch.
2/3 cup whole almonds
Microwave the nuts in bowl on high power for 2 minutes. Stir. Microwave another 1 min., to finish toasting. Set aside to cool. Preheat oven to 350 degrees. Place anise seeds in a small bowl. Add the juice and heat in microwave oven on high for 10-15 seconds, or until steaming. Set aside. In batter bowl, beat butter and sugar until light and fluffy. Beat in eggs. Add anise seed mixture. Whisk together the flour, baking powder, and salt in another bowl. Add to the creamed mixture, mixing just until blended. Chop nuts in food processor just until chunky, not fine. Fold into the dough. Divide dough in half. On a parchment paper or silicone lined baking sheet, pat the dough into two logs about 1/2 inch high, 1 1/2 inches wide, and 14 inches long, spacing about 2 inches apart, dusting with flour as necessary. Bake for 25 minutes, or until lightly browned. Transfer to a cutting board. With a serrated knife, slice at a 45 degree angle about 1/2 inch thick. Place the slices upright 1/2 inch apart on a baking sheet and return to the oven for 10 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container. Makes about 3 1/2 to 4 dozen.
Recipe created 1994-10-15.