ALMOND ANISE BISCOTTI RECIPES
ALMOND ANISE BISCOTTI RECIPE | LAND O’LAKES
Steps:
- Heat oven to 375°F.
- Combine 1 cup sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, anise seed, vanilla and anise flavoring; continue beating until well mixed. Add flour and baking powder. Beat at low speed, scraping bowl often, until well mixed. Stir in almonds.
- Divide dough in half; shape each half into 11-inch log. Place 4 inches apart onto greased cookie sheet. Flatten each log to 2-inch width. Brush tops with egg white. Sprinkle with coarse grain sugar. Bake 25 minutes or until lightly browned and set. Cool 15 minutes on cookie sheet.
- Reduce oven temperature to 325°F.
- Carefully place logs onto cutting surface. Cut into 1/2-inch diagonal slices with serrated knife. Place, cut-side down, onto ungreased cookie sheets. Return to oven. Bake 9 minutes; turn slices. Continue baking 8-10 minutes or until dry and crisp.
Nutrition Facts : Calories 100 calories, FatContent 4.5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 50 milligrams, CarbohydrateContent 13 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 2 grams
ALMOND ANISE BISCOTTI RECIPE - FOOD.COM
Make and share this Almond Anise Biscotti recipe from Food.com.
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 1 biscotti, 18 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
- Add vanilla and anise seeds and beat until combined.
- Mix in almonds, coarsely chopped.
- Stir in combined flour, salt and baking powder.
- Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
- Flatten the log until about 2-inches thick.
- Bake the log for 25 minutes in a 350°F preheated oven.
- Cool for 10 minutes.
- Using a serrated knife, cut into 1-inch thick slices.
- Bake slices in a 325°F oven for 15 minutes.
- Transfer to wire rack and let cool.
- Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts : Calories 139.1, FatContent 5.3, SaturatedFatContent 2, CholesterolContent 30.3, SodiumContent 78.8, CarbohydrateContent 20, FiberContent 0.9, SugarContent 8.7, ProteinContent 3.1
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ALMOND ANISE BISCOTTI RECIPE - PILLSBURY.COM
Biscotti is a traditional Italian dunking cookie which has become increasing popular in the U.S.
From pillsbury.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine Italian
Calories 80 per serving
From pillsbury.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine Italian
Calories 80 per serving
- Arrange slices, cut side down, on ungreased cookie sheets. Bake at 350°F. for 6 to 10 minutes or until bottom begins to brown; turn. Bake at 350°F. for an additional 3 to 5 minutes or until browned and crisp. Cool completely. Store in tightly covered container.
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ALMOND ANISE BISCOTTI RECIPE - FOOD.COM
Make and share this Almond Anise Biscotti recipe from Food.com.
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 139.1 per serving
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 139.1 per serving
- Store in an airtight container at room temperature for up to 2 weeks.
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ALMOND, ANISE, AND ORANGE BISCOTTI RECIPE - CHOWHOUND
These biscotti are wonderfully aromatic, thanks to anise seeds and orange zest.
From chowhound.com
Category Dessert
Cuisine Italian
Calories 116 per serving
From chowhound.com
Category Dessert
Cuisine Italian
Calories 116 per serving
- Place the flour, baking powder, and salt in a medium mixing bowl and whisk to combine thoroughly. Using a sharp knife, coarsely chop the almonds and set them aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs, the egg yolks, and the 2 cups sugar on medium speed until light, about 2 minutes. The mixture will look somewhat curdled. Beat in the vanilla extract, anise seeds, and orange zest. Beat in the dry ingredients, then the chopped nuts, to make a soft dough. Remove the dough from the bowl, wrap it in plastic, and chill for 2 hours, or until it is firm enough to handle. Preheat the oven to 325°F. Lightly grease two baking sheets with nonstick cooking spray or butter or line them with parchment paper. Divide the dough into 5 equal portions. On a lightly floured surface, shape each portion of the dough into a log about 1 1/2 inches in diameter and 10 inches long. Place 2 of the logs on one of the baking sheets, 3 inches apart, and 3 of the logs on the second baking sheet, also 3 inches apart. In a small bowl, beat the egg white with a fork until frothy. With a pastry brush, glaze each log with the beaten egg white and sprinkle with 1 teaspoon sugar. Bake the logs until they are lightly golden brown, firm to the touch, and just beginning to crack slightly, 20 to 25 minutes. Rotate the sheets 180 degrees halfway through the baking time to ensure even browning. Allow the logs to cool on the baking sheets on a wire rack until they are cool to the touch, about 40 minutes. Reduce the oven temperature to 200°F. With a sharp, serrated knife, slice the cooled biscotti slightly on the bias into 1/4-inch-wide slices. Lay the slices on the baking sheets in a single layer. Return them to the oven and cook for 20 minutes more, or until they are toasted, dry, and crisp. Cool the biscotti completely on the baking sheets, then store them in an airtight container kept in a cool, dry place for up to 2 weeks.
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CHEF JOHN'S ALMOND BISCOTTI RECIPE | ALLRECIPES
My version is pretty straightforward—a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.
From allrecipes.com
Reviews 4.7
Total Time 2 hours 0 minutes
Category Desserts, Cookies, International Cookie Recipes, Italy
Calories 200 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 2 hours 0 minutes
Category Desserts, Cookies, International Cookie Recipes, Italy
Calories 200 calories per serving
- Transfer biscotti to a cooling rack; let cool to room temperature.
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ANISE-ALMOND BISCOTTI RECIPE | EPICURIOUS
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ANISE ALMOND BISCOTTI | MCCORMICK
2 teaspoons baking powder. 2 teaspoons McCormick® Anise Seed. 1 cup sliced almonds. 1/4 teaspoon salt. 3 eggs. 2 teaspoons McCormick® All Natural Pure Vanilla Extract. INSTRUCTIONS. 1 Preheat oven to 350°F. Mix flour, sugar, baking powder, anise seed, almonds and salt in large bowl with electric mixer on low speed.
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Dec 06, 2018 · Directions. Adjust oven rack to lower-middle position and preheat oven to 350°F (180°C). In the bowl of a stand mixer fitted with a paddle attachment, combine flour, sugar, salt, baking powder, chopped toasted almonds, and chopped anise seed.
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From seriouseats.com
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ANISE ALMOND BISCOTTI | MCCORMICK
Mix flour, sugar, baking powder, anise seed, almonds and salt in large bowl with electric mixer on low speed. Beat eggs and vanilla in separate bowl. Gradually add to dry ingredients, beating just until the dough resembles wet sand. Do not over mix. 2 Divide dough in half. Roll each half into a 12-inch long log. Transfer logs to greased baking ...
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ALMOND BISCOTTI WITH ANISE RECIPE - SERIOUS EATS
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From lidiasitaly.com
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ALMOND BISCOTTI (ITALIAN CANTUCCI) - THE CLEVER MEAL
Dec 05, 2019 · STORAGE: Italian almond biscotti keeps very well for about 2 weeks.However, humidity might ruin them, please store them in an airtight container, metal tins are the best!; SUBSTITUTIONS: traditionally made with almonds, you can replace the almonds with chocolate chips, hazelnuts, pine nuts or dried fruits like figs or sultanas.The possibilities are endless.
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