75 minutes
A crunchy and aromatic biscotti with toasted almonds and aniseed, perfect for dipping into your favorite hot drink.
Whole Almonds, toasted
cups
Unbleached All-Purpose Flour
cups
teaspoons
Aniseed
teaspoons
Eggs, at room temperature
each
cups
teaspoons
1. Toast Almonds
Preheat your oven to 350°F. Spread the almonds evenly on a baking sheet and toast them in the oven for about 5 minutes.
2. Mix Dry Ingredients
Combine the flour, baking powder, and aniseed in a bowl. Stir them together until they are well mixed.
3. Prepare Wet Mixture
In a separate bowl, beat the eggs, sugar, and lemon zest together.
4. Combine Wet and Dry Mixtures
Gently stir in the dry flour mixture to the wet mixture until just combined, then fold in the toasted almonds.
5. Bake the Loaves
Line a baking sheet with parchment paper and shape the dough into two loaves. Bake in the preheated oven for 25 minutes.
6. Slice and Second Bake
After cooling the loaves for 10 minutes, cut them into individual cookies. Lower the oven temperature to 300°F and bake the sliced biscotti for 10 minutes, then turn each cookie over and bake for an additional 10 minutes.
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