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Ingredientes
- 3/4 c. whole almonds
- 2 1/4 c. flour
- 1 1/2 tsp baking pwdr
- 1/4 tsp salt
- 1/2 c. butter, softened
- 1/4 c. sugar
- 2 x Large eggs, lightly beaten
- 1 tsp vanilla extract
- 1 Tbsp. anise seeds
Direcciones
- To toast almonds, preheat oven to 350 F. Spread almonds in a single layer on a baking sheet and toast, turning occasionally, for 10 min. Set aside to cold, then roughly chop. Sift together flour, baking pwdr and salt in a small mixing bowl. Set aside.
- Cream butter and sugar with an electric mixer in a large mixing bowl till fluffy; then beat in Large eggs and vanilla. Gradually add in flour mix, mix till combined, then stir in minced almonds and anise seeds. Dough will be stiff.
- Transfer dough to a lightly floured work surface, then, using your hands or possibly a rolling pin, shape into one long roll, about 3 inches by 13 inches. Line baking sheet with parchment paper or possibly aluminum foil (shiny side up). Transfer dough roll to baking sheet, flatten slightly, then bake till golden, about 35 min. Remove from oven-don't turn oven off-and set aside till cold sufficient to handle, about 15 min. 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, till golden, about 5 min per side.
- Don't over bake: Biscotti will feel soft in the middle but will become crisp and hard as they cold. Allow to cold completely on pan. Biscotti will keep in a sealed container for up to 4 weeks.
- Makes about 2 dozen
