Ingredients

  • 200 grams sugar, caster
  • 140 grams almonds toasted, chop coarse
  • 110 milliliters butter, unsalted melted
  • 2 tablespoons anise seed crushed
  • 1 tablespoon anise extract
  • 1 tablespoon water
  • 1 teaspoon vanilla
  • 3 eggs
  • 340 grams plain flour
  • ½ tablespoon baking powder

Directions

1. In a large bowl, combine sugar, almonds, butter, anise seeds, anise extract, water and vanilla. Beat in eggs, one at a time. In a medium bowl, combine flour and baking powder and stir into anise mixture. Cover and refrigerate for 3 hours.
2. Divide dough in halves or thirds. On a well-floured surface, shape into logs. Transfer logs to a parchment paper-lined baking sheet and bake in a preheated 375*F/190*C/GM 5 oven for 20 minutes or until firm and lightly browned.
3. Cool on a rack for at least 5 minutes. Cut logs on the diagonal into 3/4 inch slices. Return slices to baking sheet, leaving space around each slice, and continue baking for 15 minutes or until desired crispness. Cool completely on rack.

Notes
Notes:Original makes 36 biscotti, 12 servings.
Serving Ideas:Original serves 12.


Categories
Bisquits/SconesCookies
Keywords
Bisquits/SconesCookies
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