Best 3 Honey Anise And Almond Biscotti Recipes

ALMOND BISCOTTI

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds. , Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar. , Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.

ANISE-ALMOND BISCOTTI

Steps:

• Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
• Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
• Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
• Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

HONEY ALMOND BISCOTTI

Steps:

• Preheat oven to 350°F and prepare a baking pan 13-15 inches long with either cooking spray and foil or parchment.
• Combine honey and water, stirring to form a solution; stir in almond extract and/or vanilla if desired and set aside.
• Combine the dry ingredients (including the ground and the whole almonds) and stir for a minute or so to combine.
• Add honey-water and stir until all the ingredients are incorporated into a thick dough.
• Divide the dough in half and form or roll into 2 logs about 12 inches long (they'll spread out as they bake so place well apart from each other in the pan)--Tip: Lightly moisten your fingers with water to prevent the dough from sticking to them. It's easier to shape the logs.
• Bake at 350°F for about 30 minutes; they should be well risen, firm, and a dark golden color. It is important that the logs bake a half hour or very close to it.
• After cooling for 5-10 minutes, slice the logs diagonally at 1/2 inch intervals with a sharp knife.
• Place the biscotti on their sides and bake about 15 minutes at 300°F until lightly colored and dry.
• If they need to bake longer than 15 minutes, turn them over to avoid over-browning the side on bottom.
• Allow to cool in the pan and store in a tin or tightly closed container.
• (Note: I usually buy raw almonds and roast them myself in a 300°F oven for 15-20 minutes, stirring after the first 10 minutes. Cool to room temperature before using in a recipe).