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Anise-Almond Biscotti
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Rating: 4.5/5 (2 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Hard
Cuisine: Italian
     Serving Size: 24 - Change
Nutritional Facts
Servings Per Recipe: 24

Amount Per Serving
Calories 117
% Daily Value**
Total Fat 6g
Saturated Fat 3g
Unsaturated Fat 1g
Cholesterol 32mg
Sodium 60mg
Total Carbohydrate 13g
Dietary Fiber 1g
Sugars 2g
Protein 3g
Vitamin A  3%Vitamin C  0%
Calcium  4%Iron  2%
Potassium  3%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Anise-Almond Biscotti

Recipe Tags: Cookie Recipes

Date Added: June 09, 2017


1/4 Cup Sugar
3/4 Cup Whole Almond
1/4 Teaspoon Salt to taste
1/2 Cup Butter softened
1 1/2 Teaspoons Baking Powder
1 Teaspoon Extract Of Vanilla
1 Tablespoon Anise Seeds
2 Eggs lightly beaten
2 1/4 Cups Flour unsifted
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1. To toast almonds, preheat oven to 350F.

2. Spread almonds in a single layer on a baking sheet and toast, turning occasionally, for 10 minutes.

3. Set aside to cool, then roughly chop.

4. Sift together flour, baking powder and salt in a small mixing bowl. Set aside.

5. Cream butter and sugar with an electric mixer in a large mixing bowl until fluffy; then beat in eggs and vanilla.

6. Gradually add flour mixture, mix until combined, then stir in chopped almonds and anise seeds.

7. Dough will be stiff.

8. Transfer dough to a lightly floured work surface, then, using your hands or a rolling pin, shape into one long roll, about 3 inches by 13 inches.

9. Line baking sheet with parchment paper or aluminum foil (shiny side up).

10. Transfer dough roll to baking sheet, flatten slightly, then bake until golden brown, about 35 minutes.

11. Remove from oven--do not turn oven off--and set aside until cool enough to handle, about 15 minutes.

12. Using a serrated knife, cut roll, on the diagonal, into 1/2 inch thick slices.

13. Place slices flat on baking sheet and bake, turning once, until golden brown, about 5 minutes per side.

14. Do not over bake: Biscotti will feel soft in the middle but will become crisp and hard as they cool. Allow to cool completely on pan. Biscotti will keep in a sealed container for up to 4 weeks.

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Dietary Notes:
This recipe is very low-sodium with 59.54mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Butter, Gluten, Almonds, Natural Sweeteners allergies.
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