Anise Biscotti
One of the best dunking cookies around, biscotti also makes a great host or hostess gift. This recipe is from Lisa Lincoln.
Ingredients
1 TB. WHOLE ANISE SEED
2 TB. sambuca liqueur (or other anise-flavored liqueur or water)
1/2 Cup butter (1 stick), softened
3/4 Cup sugar
2 eggs
1/4 tsp. anise oil (available in the baking aisle but honestly the ANISE SEED imparts a sweeter flavor, and plenty of it, so the oil is not necessary)
2 Cups + 2 TB. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2/3 Cup slivered almonds
Directions
Preheat oven to 350°. Place the ANISE SEED in a small, oven-safe bowl. Add the sambuca/water. Place in the oven for 5 minutes. Remove and set aside. Turn the oven down to 325°. In a mixing bowl, cream together the butter and sugar until fluffy. Add the eggs and mix well. Add the ANISE SEED and any liquid from the bowl along with the anise oil, if using, and mix. In a separate bowl, sift together the flour, baking powder and salt. Add to the creamed mixture, stirring on very low only until blended. Do not overmix. Fold in the nuts. Divide the dough in half. On a greased, floured baking sheet, pat out the two halves into logs about 1/2 inch thick by 1 1/2 inches wide by about 12 inches long. Space the logs at least 2 inches apart on the baking sheet. Bake on the middle rack at 325° for about 35 minutes or until lightly browned. Let cool on a rack for 10 minutes. Carefully move to a cutting board, a spatula slid underneath is helpful, and slice on an angle into 1/2-inch thick pieces. Space out the slices on the baking sheet and return to the oven to bake for 10-15 more minutes. Let cook and store in an airtight container.
Prep. time: 30 minutes
Baking time: 45-50 minutes total
Yield: 32