Almond Anise Biscotti

Almond Anise Biscotti

Make these favorites for a gift to be mailed.

40 min.prep time 1:40total time
42 cookies
353 Ratings

Ingredients

1 cup sugar
1/2 cup Land O Lakes® Butter, softened
1 tablespoon anise seed, crushed
1 teaspoon vanilla
1 teaspoon anise extract
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 1/2 cups slivered almonds, chopped
1/4 cup coarse grain sugar

Directions

Heat oven to 375°F. Combine 1 cup sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, anise seed, vanilla and anise extract; continue beating until well mixed. Add flour and baking powder. Beat at low speed, scraping bowl often, until well mixed. Stir in almonds.

Divide dough in half; shape each half into 11-inch log. Place 4 inches apart onto greased cookie sheet. Flatten each log to 2-inch width. Brush tops with egg white. Sprinkle with coarse grain sugar. Bake 25 minutes or until lightly browned and set. Cool 15 minutes on cookie sheet.

Reduce oven temperature to 325°F. Carefully place logs onto cutting surface. Cut into 1/2-inch diagonal slices with serrated knife. Place, cut-side down, onto ungreased cookie sheets. Return to oven. Bake 9 minutes; turn slices. Continue baking 8-10 minutes or until dry and crisp.

Recipe Tip

Anise seed and anise extract can be purchased in the baking aisle of your supermarket. Extracts provide a concentrated flavor without adding volume or changing consistency. Store extracts in a cool, dark place.

Nutrition Facts (1 cookie)

Calories: 100

Fat: 4.5g

Cholesterol: 20mg

Sodium: 50mg

Carbohydrates: 13g

Dietary Fiber: 1g

Protein: 2g

Recipe #13550©2007Land O'Lakes, Inc.

Recipe Comments & Reviews

I made these tonight and even though a bit time consuming, they taste wonderful. I am the only one who enjoys anise in my home, so I am sure these will last a while.
i love it
I made this cookie for Christmas cookie tray last year. They are crispy and have a wonderful anise flavor. Great to dunk in a cup of coffee. I will certainly make them again.

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