🌚 Almond Biscotti 🐐
SOURCE: Serious Eats
INGREDIENT QUANTITY PROCEDURE
  1. 1 Preheat oven to 350°F.
all-purpose flour
285 g
  1. 2 Mix on low.
sugar
245 g
salt
2 g
baking powder
1 1 4 tsp
chopped almonds (toasted)
5 1 4 oz
whole anise seed (roughly chopped)
2 1 4 tsp
eggs
3
  1. 3 Add.
  2. 4 Mix until it just forms a soft dough.
vanilla extract
1 2 oz
  1. 5 Transfer to lightly floured surface.
  2. 6 Knead into a ball.
  3. 7 Shape into 8" log.
  4. 8 Transfer to parchment lined baking sheet.
  5. 9 Roll until 16" long.
  6. 10 Flatten until ~4" wide by ~ 1 2 " thick.
  1. 11 Bake ~25 minutes (until puffed, firm, and browning around the very edges).
  2. 12 Cool directly on baking sheet for ~5 minutes.
  3. 13 Transfer to cutting board.
  4. 14 Cool ~5 minutes.
  5. 15 While still warm, slice into 1 2 " wide biscottis (use a serrated bread knife).
  1. 16 Back on the baking sheet, arrange cut-side up.
  2. 17 Bake ~12 minutes (until dry to the touch and slightly browned).
  3. 18 Flip each biscotti.
  4. 19 Bake another ~12 minutes.
  5. 20 Don't overbake!
  1. 21 Cool to room temp before serving.
SCALING: