Makes about 22 biscotti (3/4-inch-wide biscotti)
1/2 cup chopped toasted almonds
3/4 cup granulated sugar
2 teaspoons baking powder
2 cups all-purpose flour
3 large eggs
1 tablespoon anise seed, crushed
1 tablespoon anise extract
kosher salt (about half a teaspoon)
I baked mine for 20 minutes (not 40 but I'd better double check) at a preheated 350 F oven and then cooled them for 10 minutes (using fan) and sliced them and baked them for 10 minutes more per side at 300F.
adapted from here:
https://www.npr.org/2011/01/11/132838776/recipe-anise-orange-and-pignoli-biscotti
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