ANISE SEED BISCOTTI RECIPES

Steps:

• Line a baking pan with foil; set aside. In a large bowl, combine the flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside., In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour mixture. , Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on the prepared baking pan. Smooth the surface of each rectangle; brush with milk and sprinkle with remaining sugar., Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°., Transfer rectangles with foil to a wire racks; cool for 15 minutes. Place rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place slices, cut side down, on baking pans. , Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers.

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.