Almond Brown Sugar Biscotti
Almond Brown Sugar Biscotti recipe 142
or margarine, softened
Beat sugars and butter until well blended.
Add anise seed and eggs; blend well.
Stir in flour and baking powder; mix well. Stir in almonds.
Shape dough into two 10x1 rolls. Place rolls 4 in. apart on greased cookie sheet. Flatten each to 2-in. width.
Bake at 350℉ (180℃) for 20 to 30 min. or until golden brown. Cool completely; cut diagonally into ½ in. slices.
Arrange slices, cut side down, on ungreased cookie sheets.
Bake at 350℉ (180℃) for 6 to 10 minutes or until bottom begins to brown.
Turn and bake for an additional 3 to 5 min. or until crisp. Cool completely.
Store in tightly covered container.
(Will keep for one month. Be aware that the flavors do tend to get stronger with time.)
Chocolate chip/pecan Biscotti: omit the almonds and anise seed; then added ½ cup of chopped pecans and ½ cup of chocolate chips. Also, add 1 teaspoon vanilla before adding the flour and baking powder.