Biscotti are baked twice for extra crunch. You can put any dried fruit or nut in biscotti. Pistachios and hazelnuts work especially well. There are numerous variations of this Italian recipe, but these are the classic almond and anisette flavor. Enjoy!
1 1/2 cup unsalted butter
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs, lightly beaten
1/4 cup anisette liquer
3 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup sliced almonds
1 – Preheat oven to 375F. Lightly grease baking pan with 1/2 tsp of butter. Cream together the butter and sugars. Add the eggs and anisette. Sift together the flour, baking powder, and baking soda into a separate, large bowl.
2 – Mix together the butter and flour mixtures until well mixed and a dough forms. Fold in the almonds.
3 – Divide the dough into 2 equal parts and form each into an oval-shaped mound about 2 inches high. Place the dough mounds on a baking sheet.
4 – Bake for 20 minutes. Slice the mounds lengthwise into 2-inch-thick pieces. Return to the oven and bake for 5 minutes.
5 – Remove from the oven and let cool slightly. Store in an air-tight container.
Serves 8 to 10
Biscotti make a great holiday gift for friends and family!