Tested till perfect Almond Anisette Biscotti: Italian cookie recipe

Almond Anisette Biscotti: Italian cookie recipe

This well-known twice-baked cookie has the licorice scent and flavour of anise. Some variation of this Italian cookie recipe is always found at every wedding shower.

By Christine Picheca

Source: Canadian Living Magazine: June 2007

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 40

Ingredients

  • 3 3eggeggs
  • 1 cup 1cupgranulated sugar
  • 1/4 cup 1/4cupunsalted butter, melted and cooled
  • 1 tsp 1tspaniseed, lightly crushed
  • 2 cups 2cupsall purpose flour
  • 2 tsp 2tspbaking powder
  • 1/4 tsp 1/4tspsalt
  • 3/4 cup 3/4cupwhole unblanched almondunblanched almonds
  • 1 1egg whiteegg whites
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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 salt ; 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.)

Nutritional Information Per Cookie: about

cal 74 pro 2g total fat 3g sat. fat 1g
carb 10g fibre 1g chol 17mg sodium 36mg

% RDI:

calcium 2 iron 4 vit A 2 folate 7
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