Quick and easy, biscotti makes for a great morning with a hot cup of coffee. This recipe is one of my favorites, because I really like the licorice flavor of the anise. If you don’t like licorice, well, don’t make this recipe! I think the anise is really important and gives the biscotti a very unique, authentic flavor that pairs well with any cup of coffee.
Anise Almond Biscotti
3/4 cup whole almonds
2 1/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1/4 cup sugar
2 eggs, lightly beaten
1 tsp vanilla extract
1 tsp almond extract (or amaretto liqueur)
1 tbsp anise seeds
Toast the almonds in a 350 F oven by placing them on a baking sheet, turning occasionally, for 10 minutes. Set aside to cool, and then chop them… a lot. if they are too big they will cause problems later.
Sift the flour, baking powder, and salt in a small bowl. In a mixer, cream the butter and sugar, then slowly add the eggs and extracts. Gradually add the flour mixture, then stir in the chopped almonds and anise seeds.
The dough will be stiff. Shape the dough on a lightly floured surface into a long roll, about 3″ by 13″ long. Line a baking sheet with parchment paper, transfer the dough to the sheet, and bake until golden brown, at 350 F, for approximately 35 minutes.
Remove from the oven, but leave the oven on. Let the biscotti cool slightly, then cut with a serrated knife into 1/2″ thick slices. Place these on their side on the baking sheet, bake for five more minutes, turn each piece over, and bake for another five minutes. Let cool completely, then vigorously dunk in your favorite coffee.