Anise Biscotti with Almonds #12WksXmasTreats

Anise Biscotti with Almonds | Bakewell Junction

Anise Biscotti with Almonds | Bakewell Junction

I’ve joined the blog hop 12 Weeks of Christmas Treats again this year.  It’s hosted by Brenda Thompson from MealPlanningMagic.com.  The blog hop goes live every Wednesday until Christmas.  If you’d like to join us, please fill out the form on Brenda’s blog.

I missed the first two weeks but I made it for the third week.  Many of my Christmas recipes were submitted in last year’s blog hop but I still have some more to share and may find some new ones too.  This recipe is slightly adapted from my Mom’s distant cousin’s recipe.  It’s easy to make, not too sweet and loved by all.

Anise Biscotti with Almonds

Yield:  18 – 24 biscotti                 Cook Time:  40 minutes

Ingredients:

  • 2 cups flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 2 eggs
  • 8 tablespoons (1 stick) butter, melted and cooled
  • 2 teaspoons anise extract
  • 1 1/2 cups blanched slivered or sliced almonds (coarsely chopped)

Directions:

Step 1:  In a medium bowl, combine the flour, salt and baking powder and set aside.  Blend eggs and sugar with an electric mixer for three minutes on a medium to high speed.  The mixture should have a custard-like/creamy consistency.  Add butter and extract to the egg mixture and beat about 1 to 2 minutes.

Step 2:  Add 1/2 the flour and mix in at low speed.  Mix in the remaining flour, scrapping down the sides of the bowl as needed to incorporate completely.  On low speed, mix in 1 to 1 1/4 cups of the almonds in small increments to evenly distribute them.

Step 3:  Divide dough in half.  The dough will be sticky, so wet you hands with water to keep the dough from sticking to your hands.  On a parchment lined cookie sheet, shape the dough into a 2 inch by 13 inch log.  If using a large baking sheet, leave room for the second log.  Repeat with the remaining dough.

Step 4:  With wet hands, smooth the logs.  Remove any excess water on the cookie sheet with paper towels.  Spread the remaining nuts evenly on top of the logs.  Press the nuts lightly into the dough.  If the logs become a bit misshapen, reshape them a little.

Step 5:  Bake in a 350 degree preheated oven for 23 to 24 minutes.  Remove cookies from the oven and reduce the temperature to 300 degrees.  Let logs cool for 10 minutes.  Cut logs on a slant into equal 1 to 1 1/2 inch slices.  Place the cookies in the oven and bake for 17 to 18 minutes.

Recipe adapted from my Mom’s cousin.12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

12 Weeks of Christmas Treats Blog Hop

Week 3, October 9, 2013

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