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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 2 |
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Ingredients:
2 1/4 cups all purpose flour |
1 cup sugar |
1/2 cup slivered almonds |
1 tablespoon aniseed |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
2 large eggs |
1 tablespoon brandy |
1 tablespoon amaretto or other almond liqueur |
1/2 teaspoon vanilla extract |
1/2 teaspoon finely grated orange peel |
1/2 teaspoon finely grated lemon peel |
Directions:
1. Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Mix first 8 ingredients in large bowl. Whisk eggs and all remaining ingredients in medium bowl to blend. Add egg mixture to flour mixture and stir until moistened; gather dough together. Turn dough out onto baking sheet and shape into 12-inch-long by 3-inch-wide log.
2. Bake log until golden brown and firm to touch, about 30 minutes. Transfer to rack and cool log on baking sheet 30 minutes. Reduce oven temperature to 250°F. Using long metal spatula, carefully transfer log to work surface. Using serrated knife, cut crosswise into 1/4-inch-thick slices. Place slices, cut side down, on 2 clean rimmed baking sheets.
3. Bake 15 minutes. Turn slices over and bake 15 minutes longer or until just golden brown. Transfer biscotti to rack and cool completely.
4. Do Ahead: Can be made ahead. Store airtight at room temperature up to 2 weeks or freeze airtight up to 1 month.
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