HONEY, ANISE AND ALMOND BISCOTTI
Categories Cookies Egg Nut Dessert Bake Lemon Almond Spring Honey Anise Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 48.Makes about 48
Number Of Ingredients 12
Steps:
- Whisk first 4 ingredients in medium bowl to blend. Whisk oil, sugar, honey, eggs, lemon peel, aniseed and vanilla in large bowl until smooth. Stir in flour mixture, then nuts. Cover and refrigerate dough until well chilled, about 3 hours.
- Preheat oven to 350°F. Butter and flour 2 large baking sheets. Spoon out dough in 3 equal strips (2 on one sheet, spaced well apart, and 1 on second sheet). Using well-floured hands, shape strips into 2-inch-wide by 1-inch-high logs.
- Bake logs until just springy to touch, switching and turning pans after 10 minutes, about 20 minutes total (logs will spread). Cool 15 minutes on sheets. Maintain oven temperature.
- Using large spatula, gently transfer logs to work surface. Using serrated knife, cut each log on diagonal into §-inch-thick slices. Arrange slices, cut side down, on baking sheets. Bake until bottom side browns, about 7 minutes. Turn cookies over. Bake until bottom side browns, about 7 minutes longer. Transfer to racks and cool (cookies will crisp as they cool). (Can be made 2 weeks ahead. Store airtight at room temperature.)
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Yasmine Write
[email protected]I can't get enough of these biscotti! They're the perfect combination of crunchy and chewy, with just the right amount of sweetness. I could eat them all day long!
Malik Muhammad Arslan
[email protected]Baking these biscotti is like therapy for me. The process is so calming and meditative. Plus, the smell of honey and anise filling the kitchen is simply divine.
Md Aktar
[email protected]This recipe has become a family favorite. My kids love the sweet and crunchy biscotti, and I love that they're a healthier snack option. We always have a batch of these on hand.
sanjay yadav
[email protected]I took these biscotti to the next level by drizzling them with melted chocolate and sprinkling them with chopped pistachios. They looked so elegant and festive, perfect for a special occasion.
Imran Junior
[email protected]I love experimenting with different flavor combinations in my baking. This time, I added a touch of orange zest to the batter. It gave the biscotti a bright and citrusy flavor that perfectly complemented the honey and anise.
Sujan Nepali
[email protected]I made a vegan version of these biscotti by using almond milk and vegan butter. They were just as good as the traditional version, if not better! Highly recommend trying this recipe if you're vegan or dairy-free.
mouin hizem
[email protected]I modified this recipe to make it gluten-free by using gluten-free flour. They turned out great! The texture was a little different, but still delicious and satisfying.
Asiamah Justice
[email protected]These biscotti are surprisingly affordable to make. The ingredients are simple and easy to find, and you probably already have most of them in your pantry. Great recipe for budget-conscious bakers.
Kay Belle
[email protected]I love that this recipe can be made ahead of time. I often bake a batch on the weekend and store them in an airtight container. Then I have a quick and easy snack or breakfast option during the week.
Joan Ryan
[email protected]I have to say, I was skeptical about the honey-anise-almond combination, but I was pleasantly surprised. These biscotti are unique and flavorful, with a nice crunch. I especially appreciate that the recipe isn't overly sweet.
darklight
[email protected]I love making these biscotti as gifts for friends and family. They're always a crowd-pleaser and so easy to package and ship. Plus, they taste even better after a few days, so they're perfect for sending in the mail.
Arsalan haider
[email protected]These biscotti were a hit at my holiday party! I served them with a variety of dipping sauces, including chocolate, caramel, and fruit preserves. Everyone loved them and asked for the recipe.
Omolu Barry
[email protected]I made a healthier version of these biscotti by using whole wheat flour and honey as the sweetener. They turned out just as delicious and satisfying. Perfect for a guilt-free snack!
M I H RAHAT
[email protected]These biscotti are dangerously addictive! I love the crunchy texture and the sweet, nutty flavor. I've already hidden them from my family so I can enjoy them all to myself. ;)
Aasif Ajeeb idrisi
[email protected]As a beginner baker, I found this recipe to be easy to follow. The biscotti turned out perfect! I was worried the anise flavor might be overpowering, but it was subtle and complemented the honey and almonds beautifully.
Khuziama Malik
[email protected]I've been baking biscotti for years and this recipe is definitely a keeper. The honey and anise combination is unique and delicious. The biscotti came out crispy on the outside and chewy on the inside, just the way I like them.
Ohab Rohoman
[email protected]These biscotti turned out amazing! They have the perfect balance of sweetness and anise flavor. I added a little extra almond extract for a more pronounced flavor. Will definitely make these again!