Almond Aniseed Biscotti | PCC Natural Markets

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Almond Aniseed Biscotti

Serves: 8

Yield: 25 to 30 biscotti

Your rating: None (2 votes)
Your rating: None (2 votes)

A traditional Italian cookie scented with anise and dotted with crunchy almonds.


These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free soy-free iconSoy-free


Preheat oven to 350° F. Coat a baking sheet with cooking spray.

Using an electric mixer, beat together butter, 1 1/3 cups sugar, aniseed and almonds. Add eggs, vanilla and almond extract and mix to combine. In a separate bowl, combine flour, baking powder, cornmeal and salt. Add to egg mixture. Stir until no streaks of flour remain.

Transfer dough to a lightly floured surface and divide in half. Shaped into two logs. Place on the prepared baking sheets. Brush egg whites on logs evenly and sprinkle with remaining 1 tablespoon sugar. Bake for 30 minutes, until golden brown. Cool at room temperature. Allow to rest for approximately 1 hour.

Preheat oven to 325° F. Cut logs in 1/2-inch slices with a serrated knife. Lay slices out on a baking sheet and bake a second time until lightly golden and crisp, about 20 minutes. Cool completely.

Recipe by Iole Aguero, PCC Cooks instructor

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Made the recipe today. It was a warm Houston day so not sure if that made the difference, however the cookie flattened more than it should have. If I were remaking this recipe I would add more flour. The dough was very sticky after mixing everything in (and I followed the recipe proportions exactly). I've participated in several of Iole's biscotti classes in Seattle and have made several batches in Seattle that did not flatten out, but I've never followed this particular recipe. So, if your batch turns out extremely sticky, beware the flattening syndrome!

I love, love, love this

I love, love, love this recipe. It is my "go-to" recipe, and I was relieved to find it on the website, since I have misplacesd my copy (just in time for holiday baking!). A thought regarding flattened biscotti (per above comment): one of my notes from Iole is to be sure to use very cold butter if you are using a stand mixer. You may also want to consider chilling the dough a bit before you form it into logs. I had a similar but opposite problem with piecrust (too dry) when I lived in Colorado; it may be the type of flour you are using. Hope this helps, and thank you, Iole, for posting these recipes on the website - you saved me!

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