Ingredients and Weight:
- All-purpose flour: 3 cups (360g)
- Granulated sugar: 1 cup (200g)
- Baking powder: 1 teaspoon (5g)
- Salt: 1/4 teaspoon (1g)
- Unsalted butter, softened: 1 cup (2 sticks/226g)
- Eggs: 2 large
- Vanilla extract: 1 teaspoon (5ml)
- Almond extract: 1 teaspoon (5ml)
- Anis seed: 1 tablespoon (5g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, cream together the butter and eggs until light and fluffy. Stir in the vanilla and almond extracts.
- Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the anis seed.
- Turn the dough out onto a lightly floured surface and knead until it comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Unwrap the dough and divide it into 4 equal portions. Roll each portion into a 12-inch (30 cm) long log.
- Place the logs on a parchment paper-lined baking sheet and brush with beaten egg.
- Bake for 20-25 minutes, or until golden brown.
- Remove from the oven and let cool for a few minutes before slicing into 1-inch (2.5 cm) thick biscotti.
Nutritional Information:
- Calories: 150 per serving (1 biscotti)
- Fat: 5g
- Carbohydrates: 25g
- Protein: 3g
Dish Characteristics:
- Crispy, crunchy exterior
- Soft, chewy interior
- Mildly sweet with subtle anise flavor
- Perfect for dipping in coffee or tea
User Comments:
- "These biscotti are delicious! They're so crispy on the outside and soft and chewy on the inside. The anise flavor is subtle and not overpowering."
- "I love that these biscotti are made with Italian ingredients and flavors. They're a perfect way to end a meal."
- "These are the best biscotti I've ever had! They're so addictive, I can't stop eating them."
Special Precautions and Tips:
- Be sure to refrigerate the dough for at least 30 minutes before baking. This will help the biscotti keep their shape.
- Do not overmix the dough, as this will make them tough.
- If you don't have anis seed, you can substitute fennel seed or caraway seed.
- Biscotti can be stored in an airtight container at room temperature for up to a week.
