This classic almond anise biscotti recipe offers a delightful crunch and aromatic flavor, perfect for dipping in your morning coffee or tea. You’ll find these twice-baked Italian cookies surprisingly simple to make, even if you’re new to baking.
Key Ingredients & Substitutions:
- All-Purpose Flour: Can use a gluten-free all-purpose blend.
- Granulated Sugar: Brown sugar can add a slightly richer, moister texture.
- Eggs: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) work as a vegan alternative.
- Almonds: Use blanched or unblanched, roughly chopped.
- Anise Extract: Anise seeds (1-2 teaspoons, crushed) can be used for a more subtle flavor.
Ingredients:
Main:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon anise extract
- 1 cup whole almonds, roughly chopped
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: Approximately 24 biscotti
- Calories per serving: 120 calories
- Tools Needed: Mixing bowls, baking sheets, parchment paper, sharp knife.
Step-by-Step Instructions:
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking. This prepares your workspace efficiently for baking these delicious biscotti recipes.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure these dry ingredients are thoroughly mixed. This step is crucial for even flavor distribution in your almond anise biscotti.
3. Mix Wet Ingredients
In a separate large bowl, lightly beat the eggs. Stir in the vanilla extract and anise extract until well combined. The extracts will infuse your biscotti with their signature aroma.
4. Form the Dough
Gradually add the dry ingredients to the wet ingredients, mixing until a stiff dough forms. Fold in the chopped almonds last. The dough will be firm but manageable for shaping.
5. Shape the Logs
Divide the dough in half. On the prepared baking sheet, shape each half into a log about 10-12 inches long and 2 inches wide. Ensure the logs are evenly shaped for consistent baking.
6. First Bake
Bake the logs for 25-30 minutes, or until golden brown and firm to the touch. Remove them from the oven and let them cool on the baking sheet for 10-15 minutes. This initial bake sets the shape for your biscotti.
7. Slice and Second Bake
Carefully transfer the cooled logs to a cutting board. Using a sharp, serrated knife, slice the logs diagonally into 1/2-inch thick pieces. Lay the slices cut-side down on the baking sheet and return to the oven for another 15-20 minutes, flipping halfway through, until dry and golden. This second bake gives biscotti recipes their characteristic crispness.
8. Cool and Enjoy
Remove the almond anise biscotti from the oven and let them cool completely on a wire rack. They will crisp up further as they cool. Now you have perfect biscotti recipes ready for dipping.
Variation Ideas:
- Citrus Zest: Add 1 tablespoon of orange or lemon zest to the dough for a bright flavor.
- Chocolate Drizzle: Once cooled, melt some chocolate chips and drizzle over the biscotti.
- Spice It Up: Include a pinch of ground cardamom or cinnamon with the dry ingredients.
Storage Instructions:
Store your classic almond anise biscotti in an airtight container at room temperature for up to 2-3 weeks. For best freshness, avoid refrigeration, as it can soften the crisp texture. These biscotti recipes maintain their delicious crunch for an extended period.
Frequently Asked Questions (FAQ):
Why are biscotti baked twice?
Biscotti are twice-baked to remove moisture, making them very crisp and extending their shelf life. This double-baking process is key to all biscotti recipes.
Can I make the dough ahead of time?
Yes, you can prepare the dough, shape the logs, and refrigerate them overnight before the first bake. This is a great way to prep for biscotti recipes.
How do I get clean slices without crumbling?
Use a sharp, serrated knife and slice the logs while they are still slightly warm but firm enough to handle. A gentle sawing motion works best for these biscotti recipes.
What if I don’t like anise?
You can omit the anise extract entirely and simply make almond biscotti, or substitute with another extract like almond or orange. Many biscotti recipes are versatile.
Can I freeze biscotti?
Yes, fully baked and cooled biscotti can be frozen in an airtight container for up to 2-3 months. Thaw them at room temperature before serving to regain their crispness.
What should I serve with almond anise biscotti?
These biscotti are excellent with coffee, espresso, tea, or even a glass of milk. Their sturdy texture makes them perfect for dipping.
