Almond Brown Sugar Biscotti

1. 1

   Beat sugars and butter until well blended.

2. 2

   Add anise seed and eggs; blend well.

3. 3

   Stir in flour and baking powder; mix well.

4. 4

   Stir in almonds.

5. 5

   Shape dough into two 10x1 rolls.

6. 6

   Place rolls 4 in.

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   apart on greased cookie sheet.

8. 8

   Flatten each to 2-in.

9. 9

   width.

10. 10

    Bake at 350F (180C) for 20 to 30 min.

11. 11

    or until golden brown.

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    Cool completely; cut diagonally into 1/2 in.

13. 13

    slices.

14. 14

    Arrange slices, cut side down, on ungreased cookie sheets.

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    Bake at 350F (180C) for 6 to 10 minutes or until bottom begins to brown.

16. 16

    Turn and bake for an additional 3 to 5 min.

17. 17

    or until crisp.

18. 18

    Cool completely.

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    Store in tightly covered container.

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    (Will keep for one month.

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    Be aware that the flavors do tend to get stronger with time.)

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    Chocolate chip/pecan Biscotti: omit the almonds and anise seed; then added 1/2 cup of chopped pecans and 1/2 cup of chocolate chips.

23. 23

    Also, add 1 teaspoon vanilla before adding the flour and baking powder.

* Per serving · 4 servings · Values may vary.

No additional tips available.