Anise Biscotti
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 3
- 1/2 cup butter softened
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 2 teaspoons milk
- 3 teaspoons baking powder
- 2-1/2 cups all-purpose flour
- 1 cup sugar divided
- 1-1/2 teaspoons crushed aniseed
- 1-1/4 teaspoons vanilla extract
- 1 cup blanched almonds toasted and finely chopped
- Carbohydrate 14.508502748197 g
- Cholesterol 366.941666763008 mg
- Fat 62.67385471691 g
- Fiber 5.18279981097197 g
- Protein 22.1438481998359 g
- Saturated Fat 23.9367317544981 g
- Serving Size 1 1 -1/2 dozen. (286g)
- Sodium 19015.7672587002 mg
- Sugar 9.32570293722505 g
- Trans Fat 4.47681268212425 g
- Calories 684 calories
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 375degrees for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300degrees., 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.
