Saturday, 14 April 2012

Baking My Way: Almond Anise Biscotti

1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup margarine or butter, softened
1 tablespoon anise seed
3 eggs
3 cups All Purpose or Unbleached Flour
1 tablespoon baking powder
1/2 cup chopped almonds

Heat oven to 350°F. Lightly grease cookie sheets. In large bowl, beat sugar, brown sugar and margarine until well blended. Add anise seed and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and baking powder; mix well. Stir in almonds. Shape dough into two 10x1-inchrolls. Place rolls 4 inches apart on greased cookie sheet; flatten each to 2-inch width.

Bake at 350°F. for 20 to 30 minutes or until golden brown. Cool completely; cut diagonally into 1/2-inch slices.

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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