Anise Almond Biscotti Recipes

Steps:

• Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
• In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
• Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
• Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
• Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
• Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

Steps:

• Line a baking pan with foil; set aside. In a large bowl, combine the flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside., In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour mixture. , Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on the prepared baking pan. Smooth the surface of each rectangle; brush with milk and sprinkle with remaining sugar., Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°., Transfer rectangles with foil to a wire racks; cool for 15 minutes. Place rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place slices, cut side down, on baking pans. , Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers.

Steps:

• Cream butter and 1 cup sugar.
• Add eggs one at a time, beating well after each.
• Stir in flavorings.
• Combine dry ingredients, add to creamed mixture.
• Stir in almonds.
• Lightly grease cookie sheet.
• Spray hands with non-stick spray and shape dough into 2-12x3 logs on prepared cookie sheet.
• Sprinkle with remaining sugar.
• Bake at 375°F for 15-20 minutes or until firm.
• Remove from oven and cool on wire rack for 15 minutes.
• Reduce oven temp to 300°F.
• Place log on cutting board and slice diagonally 1/2 inch thick.
• Place on cookie sheet sliced side down.
• Bake 10 minutes.
• Turn, bake 10 more minutes.
• If desired, dip into melted chocolate.
• Store in airtight container.

Steps:

• To toast almonds, preheat oven to 350=B0F. Spread almonds in a single layer on a baking sheet and toast, turning occasionally, for 10 minutes.
• Set aside to cool, then roughly chop.
• Sift together flour, baking powder and salt in a small mixing bowl. Set aside.
• Cream butter and sugar with an electric mixer in a large mixing bowl until fluffy; then beat in eggs and vanilla.
• Gradually add flour mixture, mix until combined, then stir in chopped almonds and anise seeds. Dough will be stiff.
• Transfer dough to a lightly floured work surface, then, using your hands or a rolling pin, shape into one long roll, about 3 inches by 13 inches.
• Line baking sheet with parchment paper or aluminum foil (shiny side up). Transfer dough roll to baking sheet, flatten slightly, then bake until golden brown, about 35 minutes.
• Remove from oven--do not turn oven off--and set aside until cool enough to handle, about 15 minutes.
• Using a serrated knife, cut roll, on the diagonal, into 1/2 inch thick slices.
• Place slices flat on baking sheet and bake, turning once, until golden brown, about 5 minutes per side. Do not over bake: Biscotti will feel soft in the middle but will become crisp and hard as they cool.
• Allow to cool completely on pan.
• Biscotti will keep in a sealed container for up to 4 weeks.

Steps:

• Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
• Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
• Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
• Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the eggs, sugar, oil, lemon zest, aniseeds, baking powder, vanilla and salt.
• Whisk to blend.
• Add the flour and almonds and stir until a dough forms.
• Turn out onto a lightly floured work surface and knead until smooth, about 10 turns.
• Divide the dough in half.
• Form each half into a log 2 inches in diameter.
• Carefully transfer the logs to an ungreased baking sheet, spacing them well apart, and pat to even the shapes.
• Sprinkle the tops with coarse sugar.
• Bake until firm to the touch, about 30 minutes (the logs will spread during baking.).
• Remove from the oven and let cool on the baking sheet for 10 minutes.
• Leave the oven set at 350 degrees F.
• Using a spatula, carefully transfer the logs to a work surface.
• Using a serrated knife, cut crosswise into slices 1/2" thick.
• Arrange the slices cut side down on the baking sheet.
• Return to the oven and bake until brown, about 20 minutes.
• Transfer the cookies to a wire rack to cool.
• Store in an airtight container at room temperature for up to 2 weeks.

Steps:

• In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
• Add vanilla and anise seeds and beat until combined.
• Mix in almonds, coarsely chopped.
• Stir in combined flour, salt and baking powder.
• Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
• Flatten the log until about 2-inches thick.
• Bake the log for 25 minutes in a 350°F preheated oven.
• Cool for 10 minutes.
• Using a serrated knife, cut into 1-inch thick slices.
• Bake slices in a 325°F oven for 15 minutes.
• Transfer to wire rack and let cool.
• Store in an airtight container at room temperature for up to 2 weeks.