Anise-Almond Biscotti

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Title: Anise-Almond Biscotti
Categories: Biscotti
Yield: 1 servings

3/4 c Whole almonds
2 1/4 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
1/2 c Butter; softened
1/4 c Sugar
2 Eggs; lightly beaten
1 ts Vanilla extract
1 tb Anise seeds

Recipe by: Saveur magazine
To toast almonds, preheat oven to 350=B0F.
Spread almonds in a single layer on a baking sheet and toast, turning
occasionally, for 10 minutes. Set aside to cool, then roughly chop. Sift
together flour, baking powder and salt in a small mixing bowl. Set aside.
Cream butter and sugar with an electric mixer in a large mixing bowl until
fluffy; then beat in eggs and vanilla. Gradually add flour mixture, mix
until combined, then stir in chopped almonds and anise seeds. Dough will
be
stiff.
Transfer dough to a lightly floured work surface, then, using your hands
or
a rolling pin, shape into one long roll, about 3 inches by 13 inches.
Line baking sheet with parchment paper or aluminum foil (shiny side up).
Transfer dough roll to baking sheet, flatten slightly, then bake until
golden brown, about 35 minutes. Remove from oven--do not turn oven
off--and
set aside until cool enough to handle, about 15 minutes.
Using a serrated knife, cut roll, on the diagonal, into 1/2 inch thick
slices. Place slices flat on baking sheet and bake, turning once, until
golden brown, about 5 minutes per side.
Do not over bake: Biscotti will feel soft in the middle but will become
crisp and hard as they cool. Allow to cool completely on pan. Biscotti
will
keep in a sealed container for up to 4 weeks. Makes about 2 dozen

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