Anise Almond Biscotti Recipe

Almond Biscotti With Anise Recipe Serious Eats

WEBNov 30, 2022 · Directions. Adjust oven rack to lower-middle position and preheat oven to 350°F (180°C). In the bowl of a stand mixer fitted with a paddle attachment, combine …

Rating: 5/5(10)

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Toasted Almond Anise Biscotti Recipe Grow a Good Life

WEBDec 10, 2016 · Add the crushed almonds, flour, baking powder, and salt to a large bowl and stir to combine. Set aside. Using a stand mixer, beat …

1. Toast your almonds by placing them in a skillet over medium heat until the almonds are fragrant and golden brown. Stir them frequently so they brown on all sides and remove any that brown quicker than others. It should take about 3-5 minutes. Remove the toasted almonds from the heat, wrap them in a kitchen towel, and crush them with a meat mallet.
2. Preheat your oven to 350˚F and line a baking sheet with parchment paper.
3. Add the crushed almonds, flour, baking powder, and salt to a large bowl and stir to combine. Set aside.
4. Using a stand mixer, beat the eggs, sugar, almond extract, anise extract, and optional anise seeds on medium speed until light and fluffy, about 5 minutes. Add the flour mixture a little at a time. If the mixer begins to strain, work the rest of the flour in with a wooden spoon or your hands. The dough will be firm and sticky.

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Almond Biscotti Once Upon a Chef

WEBDec 18, 2014 · Begin by combining the flour, cornmeal, baking powder, anise seeds and salt in a medium bowl. Whisk until well combined and …

1. Preheat the oven to 350°F and set the oven racks in the upper and middle thirds of the oven. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and crushed anise seeds.
3. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the bowl as necessary. Mix in the vanilla and almond extracts. Add the flour mixture and almonds and mix on low speed until just combined. Dust your hands lightly with flour and divide the dough into evenly into two disks; wrap in plastic wrap and refrigerate for at least 15 minutes.
4. Remove the dough from the refrigerator and divide each disk into two equal pieces. Dust your hands with flour and form each portion into logs about 2-inches wide and 3/4-inch tall directly on the lined baking sheets (if the dough is sticky, dust your hands with more flour as necessary). Leave about 4 inches of space between the logs to allow the dough to spread. Bake for 25-30 minutes, rotating the pans from top to bottom and front to back midway through, until the loaves are firm to the touch and golden around the bottom edges. Remove from the oven and let cool for 20 minutes.

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