How To make Anise Almond Biscotti
3/4 c Whole almonds
2 1/4 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
1/2 c Butter; softened
1/4 c Sugar
2 Eggs; lightly beaten
1 ts Vanilla extract
1 tb Anise seeds
Recipe by: Saveur magazine 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. Makes about 2 dozen -----
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Biscotti | Basics with Babish
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The Holidays Are Coming! Quick Traditional Biscotti, Anise & Almond
Here we are again, and not to repeat myself, but this biscotti recipe is a must try, just like the previous upload where I used brownie mix, here I am using a sugar cookie mix to get things started.
I show you how to do two different versions, a traditional anise biscotti and an almond biscotti. With the addition of a few staple ingredients like flour, butter and eggs, you can create a lovely, home made version of the expensive biscotti that you can get in those frou frou stores that you see in the mall!
I hope that you try this and I hope you enjoy it. As always, Happy Gifting!
Biscotti
Biscotti are crisp Italian biscuits (or cookies) that get their signature crispness from being baked twice. This recipe pulls together in a few minutes and after that second bake you have a wonderful crisp cookie to enjoy with your morning coffee! You can add cranberries, a drizzle of chocolate or amost anythig else to maek these cookies your own.
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DELICIOUS Anise Biscotti!!!
Learn how to make DELICIOUS Anise Biscotti cookies, quick and Easy!
INGREDIENTS:
6 eggs
1 ½ cup of sugar
1 cup of vegetable oil
2 tablespoons of baking powder
2 tablespoon of anise extract
2 cups of flour
DIRECTIONS
mix eggs, vegetable oil and sugar in mixer for 1 minute
add two tablespoons of baking powder, anise extract and 2 cups of flower
mix for 1 minute
in pre-greased baking sheet pour entire mixture, level if required
bake in oven at 350 degrees for 15minutes
remove from oven and slice into strips about 1.5 inch thick, then slice the opposite way creating 3 sections – refer to video to see how Nonna does it
using a spatula, remove sliced biscotti and separate entire batch between two baking sheets
bake both sets of biscotti for another 10 min at 275 degrees, or until golden
Mangia!
TOOLS
mixer
spatula
1 deep baking sheet or pizza pan
1 regular baking sheet
measuring cups/spoons
MUSIC:
Bushwick Tarantella Loop Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Dvorak Polka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Meatball Parade Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Authentic Anise Biscottis
Ingredients
•3 cups all purpose flour
•3/4 cup granulated sugar
•3 eggs
•1/2 cup vegetable oil
•1 teaspoon baking powder
•pinch salt
•2 teaspoons anise seeds and dry orange peel (optional)
Instructions
In a Medium bowl, sift together flour, baking powder, anise seeds powder and salt salt. Set aside.
In a large bowl, beat the eggs and the sugar gradually and add the oil. Whisk for another minute.
Incorporate the flour mixture. Mix until combined.
Divide dough in half and shape each dough half into 10 1/2-inch-long, 4-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart.
Bake logs until golden brown (logs will spread), about 25 minutes.
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 biscottis over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.
Enjoy and Saha!
Italian Anise Biscotti
Anise biscotti is a thick crunchy cookie with a light licorice flavor. These cookies are flavorful and pair perfectly with a cup of coffee or tea. Store them in an air-tight container and you’ll run out long before they expire. They also make a great gift!
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BAKING ANISE BISCOTTI IN A TINY KITCHEN
You will need access to an oven that can bake at 400℉. You might be able to get away with making this recipe in a toaster oven if you divide the dough into 4 loaves instead of 2. Bake in 4 small batches for about 15 to 20 minutes, then follow the rest of the recipe. It'll take awhile, but it'll get the job done.
Because italian biscotti are typically a dry, crunchy cookie, I like to cool them on a wire rack. In my tiny kitchen, I don't keep a wire rack on hand. So now I just lay them out on a paper bag and flip them halfway through the cooling process. The difference in the crunch is barely noticeable. Normally, I can't keep my hands off my anise biscotti after they come out of the oven, so this extra step isn't a problem for me.
I can only make one biscotti loaf at a time in my oven because it's so small. Freezing and refrigerating the dough loaves is a great way to make the full batch of anise biscotti without having literally to spend 3 hours in one sitting babysitting an oven. The anise biscotti dough can be frozen for up to two months. I recommend that you freeze it in loaf form so it's a little less work. Fully thaw the dough before baking it. You can also refrigerate the dough in plastic wrap for about two days.
INGREDIENTS IN THIS RECIPE
— butter
— sugar
— egg
— anisette liqueur
— salt
— flour
— baking powder
— anise seeds
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Italian Anise Biscotti Recipe
Music by RW Smith