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Biscotti With Almonds
This recipe came from a cooking class that I took at Sur la Table.
Prep Time: 00:15
Cook Time: 00:30
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla bean paste or vanilla extract
1 teaspoon almond extract
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon anise seeds
1/2 teaspoon sea salt
1 cup whole almonds, lightly toasted and roughly chopped
1Preheat oven to 350 degrees, and line a rimmed baking sheet with parchment paper.
2In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy. Add the eggs, one at a time, mixing until each egg is fully incorporated before adding another. Add vanilla and almond extract; mix until well combined.
3In a medium bowl, combine the flour, baking powder, anise, and salt. In two additions, add flour mixture to the egg mixture, mixing until well combined. Add the almonds and mix just until evenly distributed.
4Turn the dough onto a lightly floured surface and gather together. Divide the dough in half and shape each portion into a log about the length of the baking sheet and 2 inches in diameter. Set the logs on the baking sheet, spacing about 2 inches apart. Bake until light brown and slightly firm to the touch, about 25 minutes. Transfer the sheet to a wire rack to cool, and reduce the oven temperature to 325 degrees.
5When biscotti are still warm but cooled enough to handle, use a serrated knife to cut each log into diagonal slices about 2 -1/2 inches long and 1/2 inch thick. Return the slices, cut side down, to the baking sheet. Bake the cookies until the edges are lightly toasted, 5 to 7 minutes. Transfer to a wire rack and let the cookies cool completely.
6Biscotti can be stored in an airtight container for several weeks.
These cookies are delicious dunked in your favorite coffee beverage!
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