michael-in-phoenix
Well-known member
Anise-Almond Biscotti
Bon Appétit December 1999
Yield
Makes about 3 Dozen
Ingredients
3 1/4 cups all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
2 teaspoons aniseed, ground
1 cup whole almonds, toasted, coarsely chopped
1 large egg white
Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper.
Sift flour, baking powder and salt into medium bowl.
Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl.
Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log.
Transfer both logs to prepared baking sheet, spacing apart.
Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices.
Arrange slices, cut side down, on same baking sheet. Bake 12 minutes.
Turn biscotti over; bake until just beginning to color, about 8 minutes.
Transfer to rack and cool.
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My Notes:
I used 1 tsp. ground star anise. I didn't have anise seed, so I used half the amount in ground star anise, taking the advice of several online resources. The anise flavor was somewhat subtle, which is how I like it.
Toasting the almonds before chopping makes a big difference. I do this anyway, with most recipes, as I find the flavor of toasted almonds quite pleasant in baked goods.
Bon Appétit December 1999
Yield
Makes about 3 Dozen
Ingredients
3 1/4 cups all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
2 teaspoons aniseed, ground
1 cup whole almonds, toasted, coarsely chopped
1 large egg white
Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper.
Sift flour, baking powder and salt into medium bowl.
Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl.
Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log.
Transfer both logs to prepared baking sheet, spacing apart.
Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices.
Arrange slices, cut side down, on same baking sheet. Bake 12 minutes.
Turn biscotti over; bake until just beginning to color, about 8 minutes.
Transfer to rack and cool.
***************************
My Notes:
I used 1 tsp. ground star anise. I didn't have anise seed, so I used half the amount in ground star anise, taking the advice of several online resources. The anise flavor was somewhat subtle, which is how I like it.
Toasting the almonds before chopping makes a big difference. I do this anyway, with most recipes, as I find the flavor of toasted almonds quite pleasant in baked goods.
