Anise Biscotti Best Dishes

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Thursday, February 23, 2017

Anise Biscotti

"Delicious, with a hint of licorice flavor. You can store those in an hermetic box for over a month."

Ingredients :

2 cups white sugar
1 cup butter, softened
4 eggs
4 1/2 cups all-purpose flour
four teaspoons baking powder
3/4 teaspoon salt
1/three cup brandy
1 half of teaspoons anise extract
1 teaspoon vanilla extract
1 cup almonds
2 tablespoons anise seed

Instructions :

Prep : 20M	Cook : 60M	Ready in : 1H40M

Preheat oven to 350 stages F. Line 2 cookie sheets with parchment paper or foil.
In big blending bowl, beat sugar and butter till light and fluffy. Add eggs separately, beating nicely after every addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately upload dry elements and brandy mixture to the butter aggregate, starting and ending with the dry components. Stir within the almonds and aniseed.
Drop dough through spoonfuls onto prepared sheet, forming two 2 x thirteen-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
Bake about30 to 35 mins or till golden and company to touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to three hundred ranges F.
Cut cooled logs on the diagonal into three/4-inch thick slices the usage of a serrated knife. Place slices on cookie sheets.
Bake for about 20 mins, turning after 10 mins, till dry and slightly brown. Remove to a rack and cool.

Notes :

Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.

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