Ingredients
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3/4 cup whole almonds 2 1/4 cups flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup butter, softened 1/4 cup sugar 2 eggs, lightly beaten 1 teaspoon vanilla extract 1 tablespoon anise seeds
Procedure
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To toast almonds, preheat oven to 350 degrees. Spread almonds in a single
layer on a baking sheet and toast, turning occasionally, for 10 minutes. Set
aside to cool, then roughly chop. Sift together flour, baking powder and
salt in a small mixing bowl. Set aside. Cream butter and sugar with an
electric mixer in a large mixing bowl until fluffy; then beat in eggs and
vanilla. Gradually add flour mixture, mix until combined, then stir in
chopped almonds and anise seeds. Dough will be stiff. Transfer dough to a
lightly floured work surface, then, using your hands or a rolling pin, shape
into one long roll, about 3 inches by 13 inches. Line baking sheet with
parchment paper or aluminum foil (shiny side up). Transfer dough roll to
baking sheet, flatten slightly, then bake until golden brown, about 35
minutes. Remove from oven--do not turn oven off--and set aside until cool
enough to handle, about 15 minutes. Using a serrated knife, cut roll, on the
diagonal, into 1/2 inch thick slices. Place slices flat on baking sheet and
bake, turning once, until golden brown, about 5 minutes per side. Do not
over bake: Biscotti will feel soft in the middle but will become crisp and
hard as they cool. Allow to cool completely on pan. Biscotti will keep in a
sealed container for up to 4 weeks.
