Almond Aniseed Biscotti

Almond Aniseed Biscotti

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  • Cooking spray, for baking sheet
  • 1/2 cup butter
  • 1 1/3 cups plus 1 tablespoon sugar, divided
  • 1 tablespoon aniseed
  • 1/2 cup whole almonds
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons almond extract
  • 2 3/4 cups flour
  • 2 tablespoons cornmeal
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 egg white, lightly beaten


Preheat oven to 350° F. Coat a baking sheet with cooking spray.

Using an electric mixer, beat together butter, 1 1/3 cups sugar, aniseed and almonds. Add eggs, vanilla and almond extract and mix to combine. In a separate bowl, combine flour, baking powder, cornmeal and salt. Add to egg mixture. Stir until no streaks of flour remain.

Transfer dough to a lightly floured surface and divide in half. Shaped into two logs. Place on the prepared baking sheets. Brush egg whites on logs evenly and sprinkle with remaining 1 tablespoon sugar. Bake for 30 minutes, until golden brown. Cool at room temperature. Allow to rest for approximately 1 hour.

Preheat oven to 325° F. Cut logs in 1/2-inch slices with a serrated knife. Lay slices out on a baking sheet and bake a second time until lightly golden and crisp, about 20 minutes. Cool completely.

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