It seems like biscottis are the cookie of choice in any Italian household. While this cookie does have many variations, my favorite is the one that’s jam-packed with anise seeds and almonds. Justin refers to this break-time delight as “the snack so nice you cook it twice”... we know, sometimes we wonder about Justin too. But he’s right, this cookie is pretty nice, and we do... cook it twice. On to the recipe.
Directions:
First pre-heat the good old oven to 350°F and be sure to use a baking sheet.
In a bowl, mix together eggs and sugar until smooth and thick. Add in butter and aniseeds. Mix and set aside.
In another bowl, mix baking powder, salt and flour. Next, slowly blend the dry ingredients into the egg mixture. Once complete, add the chopped almonds.
Now that you have a pretty good looking piece of dough, cut it in half and mould it into a long oval shape – it should look like a log and about 12-inches in width. Slap it in the oven.
At this point, you should bake your dough at 350°F for 20-25 minutes, or until it is golden brown. Set aside and let it cool.
Now, cut each oval into 1 inch slices. Place slices on another baking sheet and bake for another 15 minutes making sure to turn your slice over after 7 minutes. Once it’s done, remove it from the oven and let it cool. Slices should be hard - perfect for dipping in tea or coffee.
Enjoy!
- Angelique Picanco