Toasted Almond Anise Biscotti
Indulge in the delightful crunch of these toasted almond anise biscotti, bursting with toasted almonds and a subtle anise flavor. They are ideal for dunking in a cup of coffee or tea.
Servings: 16 biscotti
Calories: 150kcal
Ingredients
- 1 cup almonds raw whole natural
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup sugar
- 1 teaspoon almond extract
- 1 teaspoon anise extract
- 1 teaspoon crushed anise seeds (optional)
Instructions
- Preheat your oven to 350˚F and line a baking sheet with parchment paper.
- Toast your almonds by placing them in a skillet over medium heat until they are fragrant and golden brown. Stir them frequently so they brown on all sides, and remove any that brown quicker than others. It should take about 3 to 5 minutes.
- Remove the toasted almonds from the heat, wrap them in a kitchen towel, and crush them with a meat mallet.
- Add the crushed almonds, flour, baking powder, and salt to a large bowl and stir to combine. Set aside.
- Using a stand mixer, beat the eggs, sugar, almond extract, anise extract, and optional anise seeds on medium speed until light and fluffy, about 5 minutes.
- Add the flour mixture a little at a time. If the mixer begins to strain, work the rest of the flour in with a wooden spoon or your hands. The dough will be firm and sticky.
- Gather the mixture into a log shape and place it in the center of the prepared baking sheet. Wet your hands and pat the dough into a 4 x 12-inch dome-shaped slab.
- Bake in a preheated oven for 50 to 60 minutes or until brown and firm when you touch the top with your finger.
- Remove the biscotti from the oven and let it cool, and reduce your oven heat to 300˚F.
- Once the biscotti loaf is cool enough to handle, transfer it to a cutting board. Use a serrated knife and slice into 1/2-inch wide biscotti.
- Place slices cut side down on the baking sheets, and bake again until desired crispness, about 16 minutes for a softer biscotti and up to 40 minutes for a firmer biscotti that stands up to dunking. Flip halfway through for even baking.
- Let the biscotti cool completely on the baking sheets or a wire cooling rack. Store in a metal tin. Makes about 16 biscotti.
Nutrition
Serving: 1biscotti | Calories: 150kcal | Carbohydrates: 28.1g | Protein: 3.6g | Fat: 2.1g | Saturated Fat: 0.4g | Cholesterol: 35mg | Sodium: 87mg | Potassium: 66mg | Fiber: 0.8g | Sugar: 13g | Calcium: 26mg | Iron: 1mg