Almond Anise Biscotti
Classic Italian biscotti enriched with almond paste and toasted almond slices for a rich almond flavor, accented with fragrant fennel seeds.
Ingredients
all-purpose flour
2 cups
baking powder
1½ teaspoons
salt
½ teaspoon
canned almond paste
½ cup
unsalted butter, softened
4 tablespoons (½ stick)
granulated sugar
⅔ cup
large eggs (room temperature)
2
vanilla extract
2 teaspoons
anise seeds
1 tablespoon
toasted sliced almonds
1½ cups
Instructions
1
Preheat and Prepare the Baking Sheets
Position two racks near the center of the oven and preheat to 325°F. Line two baking sheets with parchment paper.
2
Mix the Dry Ingredients
Sift the flour, baking powder, and salt into a medium bowl and stir lightly to combine. Set aside.
3
Make the Dough
In an electric mixer fitted with the paddle attachment, beat the almond paste and butter on medium speed until well combined, about 1 minute. Gradually add the sugar and continue beating until well blended, about 1 minute. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Beat in the vanilla. Reduce the speed to low and add the dry ingredients, mixing until just combined. Add the anise seeds and almonds and beat for a few seconds until mixed. Stir a few times with a wooden spoon to distribute the nuts evenly.
4
Shape and First Bake
Turn the dough out onto a lightly floured surface and divide in half. With floured hands, gently shape each piece into a 12-inch-long log about 1¾ inches wide. Place on one baking sheet and use the palm of your hand to flatten the log to 2 inches wide. Bake on the upper rack for 35 minutes, until the logs are just beginning to turn lightly golden. Transfer to a cooling rack and cool for 10 minutes. Reduce the oven temperature to 300°F.
5
Slice and Second Bake
Carefully transfer the logs to a cutting surface. Using a serrated knife, cut diagonally into ½-inch slices. Line the original baking sheets with fresh parchment paper and arrange the slices cut-side down on the two sheets, spacing them ½ inch apart. Bake for an additional 18 to 22 minutes, switching the position of the sheets halfway through, until the biscotti are dry and the edges are just beginning to color. Transfer the cookies to a cooling rack to cool completely.
