Almond Anise Biscotti
42
cookies
40 min
PREP TIME
1 hr 40 min
TOTAL TIME

Ingredients

1 cup sugar

1/2 cup Land O Lakes® Butter softened

3 large Land O Lakes® Eggs

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 large Land O Lakes® Egg (white only) beaten

1/4 cup coarse grain sugar

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Combine 1 cup sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, anise seed, vanilla and anise flavoring; continue beating until well mixed. Add flour and baking powder. Beat at low speed, scraping bowl often, until well mixed. Stir in almonds.

  3. STEP 3

    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.

  4. STEP 4

    Reduce oven temperature to 325°F.

  5. STEP 5

    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.

Tip #1

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

100Calories
4.5Fat (mg)
20Cholesterol (mg)
50Sodium (mg)
13Carbohydrates (g)
1Dietary Fiber
2Protein (g)

Reviews

Explore reviews from
our online community

  December 17, 2014

This is an excellent recipe. I definitely will make this again and again.

— says Gayle Willis
Helpful?
  October 15, 2013

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.

— says Lisa
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