ALMOND-ANISE BISCOTTI
Make and share this Almond-Anise Biscotti recipe from Food.com.
Provided by ratherbebaking
Categories Dessert
Time 1h
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Cream butter and 1 cup sugar.
- Add eggs one at a time, beating well after each.
- Stir in flavorings.
- Combine dry ingredients, add to creamed mixture.
- Stir in almonds.
- Lightly grease cookie sheet.
- Spray hands with non-stick spray and shape dough into 2-12x3 logs on prepared cookie sheet.
- Sprinkle with remaining sugar.
- Bake at 375°F for 15-20 minutes or until firm.
- Remove from oven and cool on wire rack for 15 minutes.
- Reduce oven temp to 300°F.
- Place log on cutting board and slice diagonally 1/2 inch thick.
- Place on cookie sheet sliced side down.
- Bake 10 minutes.
- Turn, bake 10 more minutes.
- If desired, dip into melted chocolate.
- Store in airtight container.
ANISE BISCOTTI
My aunt would make anise recipes all the time for dessert and these biscotti were my favorite. I can remember walking into the house and I'd almost swoon when I smelled them baking-the aroma seemed to fill every room. -Esther Perea, Van Nuys, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Line a baking pan with foil; set aside. In a large bowl, combine the flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside., In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour mixture. , Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on the prepared baking pan. Smooth the surface of each rectangle; brush with milk and sprinkle with remaining sugar., Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°., Transfer rectangles with foil to a wire racks; cool for 15 minutes. Place rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place slices, cut side down, on baking pans. , Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers.
Nutrition Facts :
HONEY, ANISE AND ALMOND BISCOTTI
Categories Cookies Egg Nut Dessert Bake Lemon Almond Spring Honey Anise Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 48.Makes about 48
Number Of Ingredients 12
Steps:
- Whisk first 4 ingredients in medium bowl to blend. Whisk oil, sugar, honey, eggs, lemon peel, aniseed and vanilla in large bowl until smooth. Stir in flour mixture, then nuts. Cover and refrigerate dough until well chilled, about 3 hours.
- Preheat oven to 350°F. Butter and flour 2 large baking sheets. Spoon out dough in 3 equal strips (2 on one sheet, spaced well apart, and 1 on second sheet). Using well-floured hands, shape strips into 2-inch-wide by 1-inch-high logs.
- Bake logs until just springy to touch, switching and turning pans after 10 minutes, about 20 minutes total (logs will spread). Cool 15 minutes on sheets. Maintain oven temperature.
- Using large spatula, gently transfer logs to work surface. Using serrated knife, cut each log on diagonal into §-inch-thick slices. Arrange slices, cut side down, on baking sheets. Bake until bottom side browns, about 7 minutes. Turn cookies over. Bake until bottom side browns, about 7 minutes longer. Transfer to racks and cool (cookies will crisp as they cool). (Can be made 2 weeks ahead. Store airtight at room temperature.)
ALMOND BISCOTTI
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Rum-Soaked Raisin Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 40
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
- Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
- With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.
Nutrition Facts : Calories 150 g, Fat 4 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g
ANISE BISCOTTI
Delicious, with a hint of licorice flavor. You can store these in an airtight container for over a month.
Provided by Laria Tabul
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 1h40m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
- In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
- Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
- Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
- Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
- Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.
Nutrition Facts : Calories 110.7 calories, Carbohydrate 14.5 g, Cholesterol 20.5 mg, Fat 4.7 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 88.3 mg, Sugar 6.8 g
ALMOND ANISE BISCOTTI
Make and share this Almond Anise Biscotti recipe from Food.com.
Provided by Chef Glaucia
Categories Dessert
Time 1h20m
Yield 1 biscotti, 18 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
- Add vanilla and anise seeds and beat until combined.
- Mix in almonds, coarsely chopped.
- Stir in combined flour, salt and baking powder.
- Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
- Flatten the log until about 2-inches thick.
- Bake the log for 25 minutes in a 350°F preheated oven.
- Cool for 10 minutes.
- Using a serrated knife, cut into 1-inch thick slices.
- Bake slices in a 325°F oven for 15 minutes.
- Transfer to wire rack and let cool.
- Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts : Calories 139.1, Fat 5.3, SaturatedFat 2, Cholesterol 30.3, Sodium 78.8, Carbohydrate 20, Fiber 0.9, Sugar 8.7, Protein 3.1
ANISE-ALMOND BISCOTTI
Make and share this Anise-Almond Biscotti recipe from Food.com.
Provided by Bob Ross
Categories Dessert
Yield 24 biscotti
Number Of Ingredients 9
Steps:
- To toast almonds, preheat oven to 350=B0F. Spread almonds in a single layer on a baking sheet and toast, turning occasionally, for 10 minutes.
- Set aside to cool, then roughly chop.
- Sift together flour, baking powder and salt in a small mixing bowl. Set aside.
- Cream butter and sugar with an electric mixer in a large mixing bowl until fluffy; then beat in eggs and vanilla.
- Gradually add flour mixture, mix until combined, then stir in chopped almonds and anise seeds. Dough will be stiff.
- 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.
- Line baking sheet with parchment paper or aluminum foil (shiny side up). Transfer dough roll to baking sheet, flatten slightly, then bake until golden brown, about 35 minutes.
- Remove from oven--do not turn oven off--and set aside until cool enough to handle, about 15 minutes.
- Using a serrated knife, cut roll, on the diagonal, into 1/2 inch thick slices.
- Place slices flat on baking sheet and bake, turning once, until golden brown, about 5 minutes per side. 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.
Nutrition Facts : Calories 118.1, Fat 6.7, SaturatedFat 2.8, Cholesterol 27.8, Sodium 94.9, Carbohydrate 12.1, Fiber 0.9, Sugar 2.4, Protein 2.8
ANISE-ALMOND BISCOTTI
Steps:
- Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
- Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
- Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
- Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
CHOCOLATE DIPPED ALMOND ANISE BISCOTTI
This wonderful tasting biscotti that is already on the lean side can be made diabetic friendly very easily. P.S. I should mention that if your not a dunker you'll want to bake these for a shorter time (maybe 20 mins the first time and 5 the second time).
Provided by Annacia
Categories Dessert
Time 1h13m
Yield 32 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Mix flour, sugar, baking powder, anise seed, almonds and salt in large bowl.
- Beat eggs, vanilla and milk in separate bowl. Gradually add to dry ingredients, when mixed you may need to knead the dough a few times.
- Divide dough in half.
- Roll each half into a 12-inch long log. Transfer logs to greased baking sheet. Flatten log to 1-inch thickness.
- Bake 30 minutes or until slightly risen and firm to touch.
- Cool logs on wire rack 15 minutes.
- Transfer to cutting board.
- Using a sharp serrated knife, cut logs diagonally into 3/4-inch thick slices. Place slices in single layer on ungreased baking sheets.
- Bake 10 to 13 minutes or until crisp and golden.
- Cool on baking sheets.
- Place chocolate and oil in small microwaveable bowl.
- Microwave on HIGH 1 minute.
- Stir; microwave additional 30 seconds. Microwave additional 30 seconds, if needed. Stir until completely melted.
- Dip each biscotti halfway into chocolate mixture.
- Let stand at room temperature or refrigerate on wax paper-lined tray 15 minutes or until chocolate hardens.
- Store in covered container.
Nutrition Facts : Calories 87.3, Fat 2.3, SaturatedFat 0.3, Cholesterol 19.8, Sodium 48.1, Carbohydrate 14.5, Fiber 0.6, Sugar 6.5, Protein 2.3
ANISE BISCOTTI
Provided by Melissa Kelly
Categories Fruit Dessert Bake Almond Brandy Amaretto Anise Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 2 1/2 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Mix first 8 ingredients in large bowl. Whisk eggs and all remaining ingredients in medium bowl to blend. Add egg mixture to flour mixture and stir until moistened; gather dough together. Turn dough out onto baking sheet and shape into 12-inch-long by 3-inch-wide log.
- Bake log until golden brown and firm to touch, about 30 minutes. Transfer to rack and cool log on baking sheet 30 minutes. Reduce oven temperature to 250°F. Using long metal spatula, carefully transfer log to work surface. Using serrated knife, cut crosswise into 1/4-inch-thick slices. Place slices, cut side down, on 2 clean rimmed baking sheets.
- Bake 15 minutes. Turn slices over and bake 15 minutes longer or until just golden brown. Transfer biscotti to rack and cool completely.
- Do Ahead: Can be made ahead. Store airtight at room temperature up to 2 weeks or freeze airtight up to 1 month.
ALMOND LEMON AND ANISE BISCOTTI
These biscotti are very easy to make, even for a novice. A couple of them broke while I was slicing them for the second baking and they tasted darn good only after first! From "Williams-Sonoma Italian Favorites."
Provided by Irmgard
Categories Dessert
Time 1h15m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the eggs, sugar, oil, lemon zest, aniseeds, baking powder, vanilla and salt.
- Whisk to blend.
- Add the flour and almonds and stir until a dough forms.
- Turn out onto a lightly floured work surface and knead until smooth, about 10 turns.
- Divide the dough in half.
- Form each half into a log 2 inches in diameter.
- Carefully transfer the logs to an ungreased baking sheet, spacing them well apart, and pat to even the shapes.
- Sprinkle the tops with coarse sugar.
- Bake until firm to the touch, about 30 minutes (the logs will spread during baking.).
- Remove from the oven and let cool on the baking sheet for 10 minutes.
- Leave the oven set at 350 degrees F.
- Using a spatula, carefully transfer the logs to a work surface.
- Using a serrated knife, cut crosswise into slices 1/2" thick.
- Arrange the slices cut side down on the baking sheet.
- Return to the oven and bake until brown, about 20 minutes.
- Transfer the cookies to a wire rack to cool.
- Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts : Calories 96.1, Fat 5.4, SaturatedFat 0.6, Cholesterol 11.8, Sodium 32.9, Carbohydrate 10.4, Fiber 0.7, Sugar 4.4, Protein 1.9
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