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May 12, 2012
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Brandied Anise Almond Biscotti

By: Roshan Samtani


Brandied Anise Almond Biscotti

Crunchy, nutty, and delicately flavored, these are best served with coffee or dessert wine at the end of a special meal.

Makes 30 
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

 

Preheat oven to 350ºF. Line a large baking sheet with parchment paper.

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.

Sift together flour, baking powder, and salt.

In a small bowl, mix together brandy and vanilla.

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 1/2-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:



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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