A delightful twist on the classic Italian biscotti, featuring the warm flavors of anise and the crunch of almonds.
In a mixing bowl, combine the sugar, butter, anise seeds, anisette, and vanilla. Beat until creamy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time to the mixture, beating well after each addition.
Crack the eggs into a separate bowl first to avoid shell fragments.
In another bowl, whisk together the flour and baking powder.
Sifting the flour can help prevent lumps.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Do not overmix to maintain a tender texture.
Fold in the almonds gently.
Ensure the almonds are evenly distributed throughout the dough.
Cover the dough with plastic wrap and refrigerate for 2 hours.
Chilling the dough makes it easier to shape.
Preheat the oven to 375°F (190°C).
Ensure the oven is fully preheated before baking.
Shape the dough into flat loaves about 1/2 inch thick and 2 inches wide directly on a greased baking sheet.
Use lightly floured hands to prevent sticking.
Bake the loaves for 20 minutes or until lightly browned.
Rotate the baking sheet halfway through for even baking.
Let the loaves cool slightly, then slice diagonally into 1/2-inch-thick slices.
Use a serrated knife for cleaner cuts.
Place the slices cut side down on the baking sheet and bake for another 15 minutes until toasted.
Flip the slices halfway through for even toasting.
Transfer the biscotti to a cooling rack and let cool completely before storing.
Ensure the biscotti are completely cool before storing to maintain crispness.
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