Biscotti Anise Biscotti 1 cup sugar 1/2 cup butter 3 eggs (save one yolk) 1 Tbs anise extract 1 teaspoon anise seed, ground (optional) 3 cups flour 1 teaspoon salt 2 teaspoons baking powder Cream together butter and sugar. Add eggs one at a time, beating after each addition and reserving one yolk. Add flour, salt, baking powder and anise. Mix well at medium speed of electric mixer. Form dough into flattened log shapes or domed loaves, 2 inches wide by one half-inch high in the center. Beat together remaining yolk and 1 tablespoon of milk. Brush over tops. Bake in a preheated 375°F oven 20 minutes. When cool enough to handle, use a serrated knife to slice diagonally into 1 1/4" thick slices. Place on a baking sheet and toast five minutes. Note: You may save the slice-and-toast step until the next day. Note: You may substitute anisette liquor for the extract, by increasing to 1 tablespoon. I always end up adding twice the amount of anise that this recipe calls for, but I do love the anise flavoring, some folks don't Almond Biscotti 2 3/4 cups all-purpose flour, spooned and leveled 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 1 1/4 cups sugar 1/2 cup (1 stick) unsalted butter, melted 2 teaspoons pure almond extract 3 large eggs 1 1/2 cups roasted almonds, coarsely chopped In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, mix together the sugar, butter, and almond extract until just smooth. One at a time, beat in the eggs. Add the flour mixture and almonds and mix until just incorporated (do not overmix). Refrigerate the dough, covered, until firm enough to handle, 30 to 60 minutes. Heat oven to 350° F. Divide the dough in half and shape into two 12-by-2-inch logs (about ¾ inch thick). Place on a parchment-lined baking sheet. Bake until just golden around the edges and firm to the touch, 25 to 30 minutes. Transfer the loaves to a rack and cool for 15 minutes. Using a serrated knife, cut the logs into ½-inch-thick slices. Arrange in a single layer on the baking sheet. Bake until dry and crisp, 18 to 22 minutes. Cool completely on the baking sheet. Store the biscotti in an airtight container at room temperature for up to 2 weeks. Back to Italian Foods