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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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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How to make Anise Seed Biscotti | Dorina's Kitchen
Written Recipe for this dish and others at:
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Almond Anise Biscotti (Greek Paximadakia)
Print this recipe here:
4 ounces unsalted butter, softened
1 cup granulated sugar (plus more for garnish)
3 eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1/4 teaspoon salt
3 cups (450 grams) all-purpose flour
1 teaspoon baking powder
1 cup toasted coarsely ground almonds
1-2 tablespoons anise seeds
Preheat the oven to 350 °F, 180 °C.
Beat the butter with the sugar, salt, almond and vanilla extracts. Beat over medium-high speed until fluffy.
Combine the flour, baking powder, nuts, and anise seeds in a large bowl and mix together.
Add the eggs to the mixer one at a time and beat until combined and fluffy.
Add the flour mixture slowly until incorporated and a dough is formed.
Divide the dough into 2 equal portions and form them into logs (about 1/2 inch thick).
Transfer the logs onto a half sheet baking (13 by 18 inch) tray that has been lined with parchment paper. Sprinkle the tops of the logs with granulated sugar and lightly press the sugar into them.
Bake on the center rack for about 25 minutes until pale golden and the center of the loaves is firm.
Set them aside to cool.
Slice the loaves into about 1/2-inch thick slices cut on the diagonal.
Place the slices onto the baking tray and bake (325°F) for about 15 minutes.
Cool completely and store the cookies in an airtight container.
Serve with Greek coffee and enjoy!
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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
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HOW TO MAKE DELICIOUS BISCOTTI
Almond Anise Biscotti
3 1/4 cups all purpose flour
1 tablespoon of baking powder
3/4 teaspoon salt
1 1/2 cups of sugar
10 tablespoons unsalted butter, melted
3 large eggs
1 tablespoon of vanilla
1 teaspoon anise extract
1 cup toasted sliced almonds- chopped
1 beaten egg white (beat till frothy)
Directions:
Melt butter, cool slightly. To a large bowl, add sugar, eggs, vanilla and anise. Add dry ingredients. Mix in chopped toasted almonds. Divide dough in thirds and shape into logs with floured hands. Place on parchment covered baking sheet.
Brush logs with frothy egg white.
Bake at 350 for 30 minutes until nicely browned and slightly firm.
Remove from oven and let cool slightly for about 10 minutes. Slice logs and return to cookie sheets. Bake another 10 minutes or so on each side, until lightly browned and firm to the touch.
***In the video, I altered the above basic recipe by using: butternut extract (which is equal amounts of almond, vanilla and butter extract) cranberries, white chocolate and fresh orange rind. To be honest, I prefer 1 tablespoon of vanilla and 1 teaspoon of almond extract when making cranberry, orange and white chocolate biscotti. Feel free to experiment with add-ins.