Almond Anisette Biscotti
This well-known twice-baked cookie has the licorice scent and flavour of anise. Some variation of this cookie is always found at every wedding shower.
Servings: 40
Ingredients:
Almond Anisette Biscotti
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per Cookie: about | - |
| cal | 74 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 17 mg |
| sodium | 36 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 2% |
| folate | 7% |
-
3 eggs
1 cup (250 mL) granulated sugar
1/4 cup (50 mL) unsalted butter, melted and cooled
1 tsp (5 mL) aniseeds, lightly crushed
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
3/4 cup (175 mL) whole unblanched almonds
1 egg white
Preparation:
In large bowl, beat eggs with sugar until pale and thickened; beat in butter and aniseeds. In separate bowl, whisk together flour, baking powder and sa< stir into egg mixture. Stir in almonds.
Divide dough in half. With floured hands, shape each into 12-inch (30 cm) long log. Place on parchment paper–lined baking sheet. Press to flatten slightly. Whisk egg white until foamy; brush over tops of logs.
Bake in centre of 350°F (180°C) oven for about 25 minutes or until firm to the touch and golden. Transfer to rack; let cool completely.
With serrated knife, cut each log into 1/2-inch (1 cm) thick slices; place, cut side down, on baking sheet. Bake in centre of 350°F (180°C) oven until firm and golden, turning once, about 15 minutes. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days.)
Divide dough in half. With floured hands, shape each into 12-inch (30 cm) long log. Place on parchment paper–lined baking sheet. Press to flatten slightly. Whisk egg white until foamy; brush over tops of logs.
Bake in centre of 350°F (180°C) oven for about 25 minutes or until firm to the touch and golden. Transfer to rack; let cool completely.
With serrated knife, cut each log into 1/2-inch (1 cm) thick slices; place, cut side down, on baking sheet. Bake in centre of 350°F (180°C) oven until firm and golden, turning once, about 15 minutes. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days.)
Source
Canadian Living Magazine: June 2007
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