Italian Anise Biscuit (Biscotti)
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
almonds
whole |
*
|
| 3 ¼ | cups |
all-purpose flour
|
|
| 2 ½ | tablespoons |
baking powder
|
*
|
| ½ | teaspoon |
salt
|
|
| 6 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 5 | tablespoons |
butter
|
|
| 3 |
anise oil
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
almonds
whole |
*
|
| 769 | ml |
all-purpose flour
|
|
| 38 | ml |
baking powder
|
*
|
| 2.5 | ml |
salt
|
|
| 6 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 75 | ml |
butter
|
|
| 3 |
anise oil
|
* |
Directions
Toast 1 cup whole almonds in oven at 350℉ (180℃) for 15 mins.
Sift together flour, baking powder and salt.
Set aside. Beat eggs, sugar. Add butter and anise.
(The oil can be purchased at any drug store. Ask the pharmacist. Don't use the anise extract)
Add the flour mixture.
When mixed well, add the toasted almonds and mix well.
Shape into loaf, approx. 12 inches long and 3 to 5 inches wide, on a cookie sheet and bake at 350℉ (180℃) for 20 mins.
Cut into slices and brown on both sides 5 to 6 minutes turn and toast the other side.
We toasted them for about 15 to 17 minutes.
Remember to turn them! You can use hazelnuts, walnuts or almonds.
Note: The dough is sticky almost soupy. On the second batch we made of these, I put flour on the cookie sheet and poured the dough out on the cookie sheet I was going to bake it on and shaped it on it, brushed off the excess flour and baked it.
