Anise Flavoured Almond Biscotti

3 batches of Almond Biscotti

Coffee and biscotti go together like bagels and cream cheese. I've been buying Nonni's Biscotti for decades. They come in a package of 8 biscotti at .50 cents for each biscotti. During the COVID-19 pandemic, Nonni's Biscotti along with so many other food items were scarce, so I had to resort to baking them myself because after all this time, they've become a habit and an addiction.

I bought a biscotti pan which included a basic biscotti recipe. Since the recipe is printed on a slip of paper and because there is no URL to link to, the recipe has been re-written below in my own words. I've also taken the liberty to add anise seeds and almond extract to the list of ingredients.

Ingredients

Dry Ingredients

1 cup all-purpose flour, sifted

1/2 cup sugar

1 tsp. baking powder

1/4 tsp. salt

1 cup sliced almonds

1 tsp. anise seeds

Wet Ingredients

1 large egg

2 Tbsp. unsalted butter, microwaved for 30 seconds

1 tsp. vanilla extract

1/2 tsp. almond extract

2 Tbsp. milk

Directions

1. Preheat oven to 350°F and cut a piece of parchment paper to fit biscotti/cookie sheet.
2. Toast almond slices in preheated oven for 10 minutes just until golden and set aside to cool.
3. Combine sifted flour with sugar, baking powder, salt, almonds and anise seeds.
4. Beat egg with melted butter, vanilla and almond extracts.
5. Combine dry and wet ingredients and stir until dough forms.
6. Tip dough onto parchment paper with 2 Tbsp. all-purpose flour and form into a log, leaving about an inch on each side.
7. Transfer parchment and log to biscotti pan, brush top of log with milk and bake 25 minutes at 350°F, turning pan halfway through.
8. Remove biscotti from pan and cool for 15 minutes.
9. Lower oven temperature to 300°F.
10. Slice log into 1/2" slices and place, cut side up, on a cookie sheet.
11. Bake for 15 minutes until slightly brown, firm and dry.

Cool biscotti on a wire rack before storing in a air-tight biscuit tin.