Biscotti

These have a subtle licorice flavor. Serve with a glass of port, or a cup of coffee. Yum. 

This is what I spent my snow-day doing. 

Anise Almond Biscotti

(recipe originally from Bon Appetit)

3 1/4 cups all purpose flour

1 tablespoon baking powder

1/3 teaspoon salt

1 cup sugar

1 1/4 stick (10 tablespoons) unsalted butter, melted

3 large eggs

1 tablespoon vanilla extract

1 tablespoon anise-seed

1 cup sliced almonds

Preheat oven to 350F. Line a baking sheet with parchment paper. In a medium bowl combine flour, baking powder and salt. Mix sugar, melted butter, eggs, vanilla extract and anise-seed in a large bowl. Add flour mixture to egg mixture and stir with a wooden spoon until well blended. Mix in almonds. 

Divide dough in half. Using floured hands, shape each dough half into 13 inch by 2 1/2 inch wide log. Transfer both logs onto prepared baking sheet, spacing a few inches apart. 

Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs on baking sheet. Maintain oven temperature. 

Using a serrated knife, cut logs on diagonal into 1/2 to 1 inch wide slices. Arrange slices, cut side down, on baking sheet. Bake 12 minutes. Turn biscotti over, bake until golden brown, about 8 minutes. Transfer to cooling rack, and allow to cool completely.