Biscotti are traditional biscotti originating from the Tuscany region of Italy. Their name comes from the Latin "bis," meaning twice, and "cotto," meaning cooked, referring to the double baking that characterizes this delicious treat. In various Latin American countries, although less common, they may be known simply as Italian cookies or biscotti, adapting to local customs. This type of dry, crunchy cookie has become popular for its unique texture and flavor, being highly appreciated to accompany hot beverages like coffee or tea. The traditional version uses almonds, but over time, various ingredients and flavors have been incorporated, such as anise, which provides a special and distinctive aroma.
Their versatility and durability make them a favorite for both snacks and as gifts during the holiday season. Furthermore, almond and anise biscotti stand out for their combination of the crunch of toasted almonds and the aromatic, sweet touch of anise, making them a delight for the senses, perfect for those seeking an authentic and homemade experience when preparing this recipe.
How to Make Almond and Anise Biscotti
To toast almonds, preheat the oven to 350 °F.
Spread the almonds in a single layer on a baking sheet and toast, turning occasionally, for 10 minutes.
Set aside to cool, then chop coarsely.
Sift together the flour, baking powder, and salt into a small mixing bowl.
Set aside.
Cream the butter and sugar with an electric mixer in a large bowl until fluffy.
Then incorporate the eggs and vanilla.
Gradually add the flour mixture, mix until combined, then incorporate the chopped almonds and anise seeds.
The dough will be stiff.
Transfer the dough to a lightly floured work surface, then, using your hands or a rolling pin, shape it into a long roll, approximately 3 inches by 13 inches.
Line the baking sheet with wax paper or aluminum foil.
Place the dough roll on the sheet, flatten it slightly, then bake until golden, approximately 35 minutes.
Remove from the oven—do not turn off the oven—and set aside until cool enough to handle, approximately 15 minutes.
Using a serrated knife, cut the roll diagonally into slices 1/2 inch thick.
Place the slices flat on the baking sheet and bake, turning them once, until golden, approximately 5 minutes per side.
Do not overbake: the biscotti will be soft in the center but will become crunchy and hard as they cool.
Let cool completely on the baking sheet.
The biscotti will keep in a sealed container for up to 4 weeks.
Ingredients:
Almonds, flour, baking powder, salt, butter, sugar, eggs, vanilla extract, anise seeds.
