Honey Anise And Almond Biscotti Recipes

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ANISE-ALMOND BISCOTTI

Provided by Janet Mercuri

Categories     Cookies     Egg     Nut     Dessert     Bake     Winter     Bon Appétit     Ohio

Yield Makes about 3 Dozen

Number Of Ingredients 10



Anise-Almond Biscotti image

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.)

3 1/4 cups all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
2 teaspoons aniseed, ground
1 cup whole almonds, toasted, coarsely chopped
1 large egg white

HONEY AND ALMOND BISCOTTI

Provided by Peggy Markel

Categories     Cookies     Egg     Dessert     Bake     Almond     Spring     Honey     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes about 36 biscotti

Number Of Ingredients 9



Honey and Almond Biscotti image

Steps:

  • Preheat oven to 375°F. Butter and flour large baking sheet. Whisk flour, 1 1/2 cups sugar, baking powder and salt in large bowl to blend. Make well in center of dry ingredients. Add 4 eggs, honey, lemon peel and vanilla to well. Stir egg mixture until blended; gradually mix in dry ingredients. Mix in almonds.
  • Drop dough onto prepared sheet by tablespoonfuls, forming two 12-inch-long by 2-inch-wide logs. Space logs 3 inches apart. Using moistened fingertips, shape logs neatly. Beat remaining egg in small bowl. Brush logs generously with egg; sprinkle with 1 tablespoon sugar. Bake logs until golden and firm to touch, about 15 minutes. Cool logs on baking sheet 10 minutes. Reduce oven temperature to 325°F.
  • Transfer warm logs to work surface. Cut on slight diagonal into 1/2-inch-thick slices. Arrange slices, cut side down, on 2 clean baking sheets. Bake until pale golden, about 8 minutes. Cool completely. Store airtight up to 1 week.

2 1/2 cups all purpose flour
1 1/2 cups plus 1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon salt
5 large eggs
1 tablespoon honey
1 tablespoon grated lemon peel
1 1/2 teaspoons vanilla extract
1 cup whole almonds, toasted

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