45 minutes
Indulge in the crisp, aromatic delight of our Toasted Almond and Anise Biscotti. These twice-baked Italian cookies offer the perfect balance of nutty almonds and subtle anise flavor, making them an exquisite treat to accompany your coffee, tea, or wine. They're not overly sweet, yet rich in taste, with a texture that stores beautifully.
Almonds, Whole, toasted and chopped
cups
teaspoons
Aniseed, lightly crushed if preferred
teaspoons
Eggs, Large, at room temperature
each
cups
Lemon Zest, freshly grated
teaspoons
1. Almond Toasting and Dough Prep
Preheat your oven to 350°F (175°C). Lay almonds on a baking sheet and toast for 5 minutes, or until fragrant. Allow to cool, then chop coarsely.
2. Mixing Dry Ingredients
In a mixing bowl, whisk together the flour, baking powder, and aniseed.
3. Egg Mixture
In a separate bowl, beat eggs, sugar, and lemon zest until well-combined and the mixture forms a ribbon when the beater is lifted.
4. Dough Formation
Gradually mix the dry ingredients into the egg mixture until just combined. Fold in the toasted, chopped almonds with care.
5. Shaping and Initial Baking
Line a baking sheet with parchment paper. Divide the dough in half, shaping each into a 3-inch-wide loaf. Space them approximately 3 inches apart. Dampen hands and smooth the surfaces of the loaves. Bake for 25 minutes, until loaves are lightly golden. Remove from the oven and let them cool for 10 minutes.
6. Slicing and Second Bake
Reduce oven temperature to 300°F (150°C). Slice the loaves into ½-inch-thick pieces. Arrange slices cut side down on two baking sheets. Bake for 10 minutes, flip the biscotti, and continue baking for another 10 minutes until they are golden and crisp.
Replace almonds with toasted hazelnuts and add chunks of dark chocolate or chocolate chips into the dough. You can also add a teaspoon of vanilla extract to complement the chocolate flavor.
After baking, drizzle the biscotti with melted white, milk, or dark chocolate, or dip one end of each biscotti into the chocolate for a classic pair with almonds.
Add the zest of an orange or lemon to the dough for a citrusy note. This bright addition pairs well with the anise and can be balanced with or replace the vanilla extract.
Swap out the almonds for pistachios and add dried cranberries. The tartness of the cranberries pairs well with the nutty pistachios, and you can add a hint of orange zest for extra depth.
Stick with the almonds but introduce dried cherries for a sweet and tart twist. You can also add almond extract to boost the almond flavor.
Enhances flavor and natural oils; toast until golden and fragrant, but watch closely to avoid burning.
Bake logs until set and just golden around the edges; avoid overbaking to prevent excessive hardness after the second bake.
Use high-quality anise seeds, pure vanilla extract, and premium almonds for the best flavor profile.
Should be sticky but manageable; adjust with flour or water to achieve the right texture.
Allow logs to cool enough to handle but slice while still warm using a serrated knife for clean cuts.
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