Classic Almond Biscotti
An impossibly delicious almond biscotti recipe; dip it into that hot cup of tea or coffee, it melts in your mouth, and you will swear it’s a perfect bite of food.
Yield
16 servingsPrep
20 minCook
1 hrsReady
1 /2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
almonds
|
|
| ¼ | cup |
canola oil
|
|
| 1 ¼ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 ¾ | cups |
cake flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
star anise
finely crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
almonds
|
|
| 59 | ml |
canola oil
|
|
| 296 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 651 | ml |
cake flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
star anise
finely crushed |
|
Directions
Toast nuts in a 350℉ (180℃) F oven, about 8 to 10 minutes, until aromatic.
Be careful not to scorch.
Chop nuts coarsely. Reduce oven temperature to 325℉ (160℃).
Lightly spray-grease a large cooking sheet.
In a large mixer bowl, beat together oil, sugar and eggs.
Sift flour, baking powder and salt together.
Add dry ingredients, anise seed and almonds to mixer and mix until dough pulls together.
Divide dough into 2 equal parts.
Spread each portion of dough into a strip about 3x12-inches long.
Bake in preheated oven for 30 minutes.
Carefully remove each cookie strip to a cutting board and cut diagonally into ½-inch slices.
Turn each slice onto its side and return to baking sheet.
Return to oven and bake another 15 minutes.
Remove from pan and cool on a rack.
