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| Anise Biscotti |
"Delicious, with a hint of licorice taste. You can save those in an airtight field for over a month."
Ingredients :
- 2 cups white sugar
- 1 cup butter, softened
- four eggs
- four 1/2 cups all-motive flour
- four teaspoons baking powder
- three/4 teaspoon salt
- 1/three cup brandy
- 1 1/2 teaspoons anise extract
- 1 teaspoon vanilla extract
- 1 cup almonds
- 2 tablespoons anise seed
Instructions :
| Prep : 20M | Cook : 60M | Ready in : 1H40M |
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- Preheat oven to 350 ranges F. Line 2 cookie sheets with parchment paper or foil.
- In huge mixing bowl, beat sugar and butter until light and fluffy. Add eggs one after the other, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, integrate flour, baking powder and salt. Alternately upload dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry substances. Stir in the almonds and aniseed.
- Drop dough through spoonfuls onto prepared sheet, forming 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 company to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 levels F.
- Cut cooled logs at the diagonal into 3/four-inch thick slices the usage of a serrated knife. Place slices on cookie sheets.
- Bake for about 20 mins, turning after 10 mins, till dry and barely brown. Remove to a rack and funky.
Notes :
- Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.
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