posted by Chefmom 12-01-99 5:28 PM
Anise Almond Biscotti
1 stick (1/2 cup) butter, slightly softened
1 1/3 cups anise sugar
1/2 tsp salt
zest of 1 orange
3 eggs
3 tsp baking powder
3 cups flour
2 cups toasted and roughly chopped almonds
Preheat oven to 325° F.
Cream the butter and sugar until combined, only a minute or so. Add the salt and zest. Beat until lighter in color, about 3-4 minutes. Add the eggs one at a time and scrape the bowl, stir in the dry ingredients and the almonds. The dough will be slightly sticky.
Turn the dough out onto a lightly floured surface and flour your hands so they don't get too sticky. Divide the dough into 4 pieces and gently shape into a log about 12-14 inches long. Place two logs per 12x18 sheet pan covered with parchment, you don't want to crowd them.
Bake at 325º until the cracks lose their moisture and the tops are lightly golden (approx. 25-30 minutes).
Let the loaves cool to make cutting easier. Lower the oven to 225º.
Cut on a bias to the desired size and length. Gently place the cut pieces back onto the sheeet pan and bake a second time for 15-45 minutes, I have checked and the time varies each time. Every 15 minutes or so, check to see how dry they feel. You don't want the biscotti to take on any more color. I usually make these at night and then just leave them overnight with the pilot light in the oven to finish drying. Don't package until they are totally dry and cool.
The yield is usually 4-5 dozen.