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Anise Biscotti with Almonds

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Submitted by: gildal_nc

 

These crisp, twice-baked, sliced cookies are good "keepers." They're flavored with anise seed, lemon peel and almond, and have almonds folded into the dough.
 

Ingredients

  • 3 eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 2 tablespoons grated lemon zest
  • 3 tablespoons butter, melted
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon anise seeds, crushed
  • 1 cup sliced almonds
  • 1 egg white, beaten
  • 1 tablespoon sugar
  • 1/4 teaspoon cinnamon

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Method

Heat oven to 350 degrees. Spray a large baking sheet with nonstick cooking spray. In a large mixing bowl, beat eggs, the 3/4 cup sugar, vanilla and almond extract until mixture is very light, fluffy and lemon-colored. Fold in lemon zest and melted butter. In a medium bowl, stir together flour, baking powder and crushed anise seeds. Fold about 1/3 of the mixture at a time into egg mixture. Gently fold in almonds. Onto prepared baking sheet, form dough into 3 logs, two inches wide, placed 3-inches apart. Brush logs with beaten egg whites. Stir together remaining sugar and the cinnamon; sprinkle over logs. Bake 20-25 minutes, or until lightly browned. Remove baking sheet from oven and cut logs on the diagonal into 1/2-inch thick slices. Arrange slices, cut side up, on baking sheet and return to oven. Bake 5 minutes, turn slices over, and bake until golden brown. Transfer to rack to cool.

 

Notes: These crunchy cookies are great with espresso. Be prepared for a repeat performance.

 

Number of Servings: about 24

 

Submitted by: gildal_nc ()

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