Best 7 Almond Anise Biscotti Recipe Italian Recipes

AUTHENTIC ITALIAN ANISE BISCOTTI

Steps:

• Preheat oven to 350° F (180° C). Position rack in the center.
• Grease and flour (or use non-stick spray) three 8.5 x 4.5 inch loaf pans.
• In a medium bowl, sift together flour, baking powder and salt. Set aside.
• In a large mixing bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes).
• Add the sugar gradually and whisk for another minute or so.
• Add the oil and extracts. Whisk for another minute.
• Incorporate the flour mixture. Mix until combined.
• Pour mixture in the 3 prepared loaf pans.
• Bake for 20-25 minutes or until firm to the touch
• Remove from loaf pans and let cool for a few minutes.
• Transfer to cutting board.
• Using a serrated knife, slice cookies about 1/4 inch thick (or thicker).
• Place slices flat down on parchment lined baking sheets, and bake for about another 5-8 minutes or longer, depending on your personnel preference and your oven (the longer they stay in the oven, the crispier they get). Make sure to turn the slices over to ensure even toasting.
• Can be stored at room temperature for a few weeks...if they last that long.

ALMOND-ANISE BISCOTTI

Steps:

• Cream butter and 1 cup sugar.
• Add eggs one at a time, beating well after each.
• Stir in flavorings.
• Combine dry ingredients, add to creamed mixture.
• Stir in almonds.
• Lightly grease cookie sheet.
• Spray hands with non-stick spray and shape dough into 2-12x3 logs on prepared cookie sheet.
• Sprinkle with remaining sugar.
• Bake at 375°F for 15-20 minutes or until firm.
• Remove from oven and cool on wire rack for 15 minutes.
• Reduce oven temp to 300°F.
• Place log on cutting board and slice diagonally 1/2 inch thick.
• Place on cookie sheet sliced side down.
• Bake 10 minutes.
• Turn, bake 10 more minutes.
• If desired, dip into melted chocolate.
• Store in airtight container.

ANISE-ALMOND BISCOTTI

Steps:

• Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
• Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
• Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
• Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

ANISE BISCOTTI

Steps:

• Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
• In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
• Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
• Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
• Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
• Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

ITALIAN BISCOTTI

Steps:

• Preheat oven to 350 degrees F ( 165 degrees C ).
• In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
• Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.

HONEY, ANISE AND ALMOND BISCOTTI

Steps:

• Whisk first 4 ingredients in medium bowl to blend. Whisk oil, sugar, honey, eggs, lemon peel, aniseed and vanilla in large bowl until smooth. Stir in flour mixture, then nuts. Cover and refrigerate dough until well chilled, about 3 hours.
• Preheat oven to 350°F. Butter and flour 2 large baking sheets. Spoon out dough in 3 equal strips (2 on one sheet, spaced well apart, and 1 on second sheet). Using well-floured hands, shape strips into 2-inch-wide by 1-inch-high logs.
• Bake logs until just springy to touch, switching and turning pans after 10 minutes, about 20 minutes total (logs will spread). Cool 15 minutes on sheets. Maintain oven temperature.
• Using large spatula, gently transfer logs to work surface. Using serrated knife, cut each log on diagonal into §-inch-thick slices. Arrange slices, cut side down, on baking sheets. Bake until bottom side browns, about 7 minutes. Turn cookies over. Bake until bottom side browns, about 7 minutes longer. Transfer to racks and cool (cookies will crisp as they cool). (Can be made 2 weeks ahead. Store airtight at room temperature.)

ALMOND LEMON AND ANISE BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the eggs, sugar, oil, lemon zest, aniseeds, baking powder, vanilla and salt.
• Whisk to blend.
• Add the flour and almonds and stir until a dough forms.
• Turn out onto a lightly floured work surface and knead until smooth, about 10 turns.
• Divide the dough in half.
• Form each half into a log 2 inches in diameter.
• Carefully transfer the logs to an ungreased baking sheet, spacing them well apart, and pat to even the shapes.
• Sprinkle the tops with coarse sugar.
• Bake until firm to the touch, about 30 minutes (the logs will spread during baking.).
• Remove from the oven and let cool on the baking sheet for 10 minutes.
• Leave the oven set at 350 degrees F.
• Using a spatula, carefully transfer the logs to a work surface.
• Using a serrated knife, cut crosswise into slices 1/2" thick.
• Arrange the slices cut side down on the baking sheet.
• Return to the oven and bake until brown, about 20 minutes.
• Transfer the cookies to a wire rack to cool.
• Store in an airtight container at room temperature for up to 2 weeks.