Crunchy, nutty, and delicately flavored, these are best served with coffee or dessert wine at the end of a special meal.
Prep Time 40 minutes
Baking Time 55 minutes
1/2 cup butter, softened
3/4 cup plus 2 tablespoons sugar
4 teaspoons anise seed, crushed
2 large eggs
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons brandy
1 teaspoon vanilla
3/4 cup roasted almonds, chopped coarsely
1 Preheat oven to 350ºF. Line a large baking sheet with parchment paper.
2 Using an electric mixer, cream butter and sugar until light and fluffy. Add crushed aniseed.
3 Add eggs one at a time, beating well after each addition.
4 Sift together flour, baking powder, and salt.
5 In a small bowl, mix together brandy and vanilla.
6 At low speed, add dry ingredients to creamed butter, alternating with brandy mixture, beginning and ending with dry ingredients. Stir in almonds.
7 Divide dough evenly in half. With lightly floured hands, shape each into a 12x2 1/2-inch log.
8 Bake until logs are golden brown, about 35 minutes. Cool completely.
9 Using a serrated knife, cut logs diagonally into ½-inch-wide slices. Arrange slices on the prepared baking sheet.
10 Bake again at 325ºF around 10 minutes on each side or until edges are light brown.
Cooling tip: Cool logs completely after the first bake. It makes for easier slicing and minimizes breakage.
Other biscotti recipes:
Chocolate Chip, Dried Cherry, Lemon Zest, and Pistachio Biscotti
Photography by Patrick Martires | Food Preparation by Roshan Samtani of Homemade by Roshan | Prop Styling by Elaine P. Lim | Props from The Yummy Prop Library
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