Almond and Anise Biscotti (Authentic Version)

Authentic Almond Anise Biscotti

Difficulty:  Moderate
Yield:  64 Serving Size:  2 biscotti
Nutrition Information
Calroies:  192; Sat Fat 4g; Polyunsat: 0.7g; monosat: 3g.
Carbohydrates 27g; Protein 3g


The Authentic Almond and Anise Biscotti were a hit at the Italian Party last night at The Miscowaubik Club. Just before they were served (with our gelato), I taught everyone how to say the word and eat biscotti like a real Italian--by dunking them in your wine. It's something about the alcohol in the wine that brings out the essential oils of the anise and almond more so than with coffee or tea. Dunk them in whatever you like, just don't say "Bis SCOTTY"!

I started working on a sugar-free, high protein anabolic version of these as well.  I need to do a little more experimenting to get the texture and sweetness just right.  These will have half the calories, 1/3 of the carbs, and double the protein of the authentic recipe.

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This recipe uses two silicone baking sheets. I prefer the original DeMarle Silpat over other brands. If you do any amount of baking, these are great. They provide a non-stick insulated surface to your baking pan, preventing sticking and burning at the same time. They're washable and last for years.

You can get them at Amazon for a good price and free shipping:


Ingredients

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• 2 Tablespoons Anise Seed (pulverized in a small food or coffee grinder)
• 2 Cups Sugar
• 1 Cup (2 Sticks) Butter, softened
• 4 Large Eggs
• 1/3 Cup Brandy
• 1.5 teaspoons Pure Anise Extract (get a good brand--Dollar Store Anise is weak)
• 1 teaspoon Pure Vanilla Extract
• 4.5 Cups Unbleached All Purpose Flour
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 Cup Slivered Blanched Almonds (toasted and coarsely ground)

Directions

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1. Preheat oven to 350 degrees F.  Line two heavy baking sheets with silicone baking mats.
   
2. Pulverize the anise seed in a small food grinder or coffee grinder.  This releases more essential oil from the seeds.
   
3. Combine the flour, salt, and baking powder and set it aside.
   
4. Combine the brandy, anise, and vanilla and set it aside.
   
5. Using your heavy duty mixer (with paddle attachment) cream butter, pulverized anise seed, and sugar.
   
6. With the mixer running, add the eggs one at a time, beating after each addition.
   
7. Gradually add dry ingredients and the brandy mixture ALTERNATING 1/4 of each at a time, beginning and ending with the dry ingredients. Add the coarsely-ground almonds and mix until just combined.  You will have soft and somewhat sticky dough.
   
8. Drop the dough by spoonfuls onto your LINED baking sheets, forming two narrow strips on each baking sheet.  Working with wet hands, form the soft dough into four narrow logs.  The logs will spread and widen during baking.
   
9. Bake for 28-30 minutes, and unless you have a convection oven, rotate the pans every 10 minutes for even browning.
   
10. Cool logs to room temperature, and reduce oven temperature to 300 degrees.
    
11. Using a very sharp knife, carefully slice the logs on diagonal into 1/2"to 3/4" slices.
    
12. Lay the sliced biscotti on the lined cookie sheets and toast in the oven for about 40 minutes, turning once after 20 minutes, until biscotti are crisp-tender and golden brown.

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