Almond Biscotti - How to Make Biscotti - Crunchy Italian Dipping Cookies
Learn how to make an Almond Biscotti! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Almond Biscotti recipe!
HOMEMADE ALMOND & ANISE BISCOTTI: Easy and Delicious Recipe for Biscotti, Perfect for Dipping
This Homemade Almond & Anise Biscotti recipe is so easy and delicious, you're going to wonder where it's been all your life! I love it so much. It's my friend's family recipe, that she gave me years ago, and every time I make them, they come out perfect. My friend is Italian, so I'd say this biscotti recipe is pretty authentic. As you know, Italian cookies are often made for dipping, and that is certainly the case with this recipe. But I have to say, they're not overly crunchy. You know how some biscotti you bite into, you feel like you could break your teeth? Well, you don't have to worry about that. This biscotti has just the right amount of crunchiness. Here's the recipe:
Homemade Almond & Anise Biscotti
4 cups all-purpose flour
1 1/3 cups sugar
1 cup chopped almonds
2 Tbsp. anise seeds
3 tsp. baking powder
2 cubes/1 cup butter (room temperature)
4 eggs
In large mixing bowl, mix butter until fully softened. Add eggs and continue to mix. Then you can begin adding your dry ingredients one at a time, making sure they're incorporated well. Add sugar, flour, baking powder and anise seeds. Mix until you have a consistent dough. Finally, add your chopped/sliced almonds. (Be careful not to over-mix at this point, because you don't want all the sliced almonds to break.) Cover your dough and refrigerate 30 minutes.
Once dough has been chilled, preheat your oven to 375º. Lightly dust a flat surface with flour and divide your dough into 2 or 4 equal parts. Use your fingers to form flat logs out of each section of dough. They should each be about an inch thick. Place them on an un-greased cookie sheet and bake for 20 minutes. Take them out of the oven and cool at least 5 minutes. Lower the oven temperature to 350º.
Take the baked dough off the cookie sheet and place it on a surface you can cut on. Slice the logs with a serrated knife, on a slight diagonal, into individual biscotti. Place them back on the cookie sheet, laying them on their sides, and bake them another 15 minutes, until golden brown. (If you do like them really crunchy, you can flip them over and let them bake longer. But try them like this first.) Let them cool, and enjoy! You'll especially love dipping them in coffee, so be sure to get a pot brewing.
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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
Cantucci: original italian almond cookies recipe!
In Tuscany, cantucci, anise-flavored almond biscotti, are traditionally served at the end of a meal with a glass of Tuscan dessert wine, vin santo, for dipping. You must try them!INGREDIENTS
500g flour
200g sugar
1 pinch of salt
8g baking powder
70g softened butter
lemon zest of 1 lemon
3 eggs
70ml milk
2 tbsp anise liqueur
200g almond
METHOD 1. Mix flour, sugar, salt, baking powder, then add butter, grated lemon zest, eggs, milk and anise liqueur, then mix everything together, knead the dough with your hands to form the ball.
2. Roll out the dough and add the almonds, knead the dough to evenly distribute the almonds.
3. Divide the dough into 4 equal parts and form 4 strips.
4. Bake at 180°C/350°F for 30 minutes, then remove from the oven, let it cool for about 10 minutes, then cut into 1.5 cm slices,
5. Bake again for 20 minutes.
EASY Almond Biscotti Recipe ! By BakeLikeAPro
Almond Biscotti Recipe ! - Super Easy, Super Delicious !
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I'll show you how to make truly delicious biscotti in this recipe.
Biscotti are simply twice baked cookies. You bake them first as a log, then slice
them, then bake once again.
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Almond Anise & Chocolate Hazelnut Biscotti | Traditional Italian Biscotti | The Vegan Test Kitchen
This is a deliciously perfect veganized version of those classic Italian biscotti flavors: almond anise, and chocolate hazelnut…and don’t forget your cup of coffee (or wine!) for dunking. These recipes from the Veganomicon can easily be modified to incorporate dried fruit, juice, espresso or other favorite flavors!
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Almond Anise Biscotti
1/3 cup almond or soy milk
2 tbsp ground flaxseeds
¾ cup sugar
½ cup canola oil
½ tsp vanilla extract
½ tsp almond extract
1 2/3 cups all purpose flour or whole wheat pastry flour
2 tbsp arrowroot powder
2 tsp baking powder
2 tsp aniseeds
½ tsp salt
1 cup whole, raw almonds
Chocolate Hazelnut Biscotti
1/3 cup almond or soy milk
2 tbsp ground flaxseeds
¾ cup plus 2 tbsp sugar
½ cup canola oil
½ tsp vanilla extract
½ tsp almond extract
1 ½ cups all purpose flour or whole wheat pastry flour
1/3 cup unsweetened cocoa powder (or Dutch-processed)
2 tbsp arrowroot powder or cornstarch
2 tsp baking powder
½ tsp salt
1 cup whole raw hazelnuts
#vegan #veganomicon #biscotti