Biscotti Anis and Almond page

Step by Step method

Step 1.

Remove to a rack and cool.

Step 2.

Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown.

Step 3.

Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife.

Step 4.

Reduce the oven temperature to 300 degrees F.

Step 5.

Place cookie sheets on racks and cool completely.

Step 6.

Bake about 30 to 35 minutes or until golden and firm to the touch.

Step 7.

Smooth dough into logs with moistened fingertips.

Step 8.

Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet.

Step 9.

Stir in the almonds and aniseed.

Step 10.

In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients.

Step 11.

Combine brandy, anise extract and vanilla in a small bowl or measuring cup.

Step 12.

Add eggs one at a time, beating well after each addition.

Step 13.

In large mixing bowl, beat sugar and butter until light and fluffy.

Step 14.

Place slices on cookie sheets.

Step 15.

Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.