Almond Anise Biscotti

From Mary’s Kitchen

Fall has arrived with nice cool mornings, stirring up my baking urges.  Not that it takes much to do that, but cool sunny weather works.  The alternative was raking up pine straw.  Baking won.  

I blogged earlier this year about a recipe for cherry almond biscotti, based on a recipe from The Il Fornaio Baking Book by Franco Galli (see March 2016).  I love this book.  Another biscotti recipe I’ve adapted is Galli's recipe for Anicini, an anise cookie.  My version has more baking powder, almonds and anise seed, but less butter.  I’ve also been using anise oil instead of anise extract.  As the logs don’t spread nearly as much as suggested in the original recipe, it makes a lot fewer cookies.  This biscotti has a terrific crunch and keeps very well.  Sorry Meg, this recipe is not gluten-free.

Ingredients:
2 1/3 cups flour
1 1/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt

1 1/2 Tbsp anise seeds
5 Tbsp butter, slightly softened

2 cups sliced raw almonds (a bit more won’t hurt)

3 large eggs, room temperature

1/2 tsp vanilla extract

1/4 tsp anise oil

Measure the dry ingredients and the anise seeds into a large mixing bowl, then whisk together.  Rub the butter into the dry ingredients with your fingers.  Stir in the almonds.  In a small bowl, lightly beat together the eggs, the vanilla extract and the anise oil.  Add the egg mixture to the dry mixture.  Mix by hand with a wooden spoon until just combined. The dough mixture will be quite stiff.  Turn the dough out onto a floured board or countertop (see photo, left). Knead a few times to bring the dough into a cohesive brick. Cut the dough into 2 equal pieces – a bench knife works well here – then roll each into a log about 15" long.  Place the logs on a baking sheet lined with parchment paper.

Bake the logs in a preheated 350 degree oven for 25 min – I like to use the convection mode for biscotti.  The logs will spread a little and lightly brown (see photo, middle).  Remove from the oven and let the logs cool on the baking sheet for about 12-14 min.  Leave the oven set to 350 degrees. When the logs are just cool enough to handle, transfer to a cutting board and cut each crosswise at an angle into ~1/2" wide slices. You’ll notice that the inside of the logs will not be completely cooked.  A sharp, serrated bread knife is useful here. Place the slices cut side down onto parchment covered baking sheets, then bake again for 12 min.  Turn the slices over and bake again for 5-7 min.  Let the biscotti cool completely on a rack (see photo, right).  Makes about 3 ½ dozen biscotti.  They will keep in a covered container for up to 2 weeks, but probably won’t last that long.

Meg's Comments

I think that having a supply of biscotti on hand for the holidays is a great idea for a quick and light breakfast before a busy day of decorating, shopping or cooking as well as a mid morning snack or afternoon pick-me-up.  And don't forget feeding the inevitable overnight guests.  Wrapped up with a pretty bow, a wonderful holiday gift.

Since I am not fond of the liquorice flavor of anise, I am not going to try this recipe.  But a review of my attempt to make your cherry almond biscotti gluten free would probably work just as well with this recipe.  Substitute a gluten free flour mixture and add 1 tsp Xanthan Gum.