Almond-Aniseed Biscotti

Almond-Aniseed Biscotti

You can never have enough biscotti in your house because you never know when you will find yourself in the middle of a zombie apocalypse. :)

Almond-Aniseed Biscotti
Adapted from The Art of Simple Food by Alice Waters


200 g whole almonds, peeled
2 1/4 cups whole-meal flour
1 tsp backing powder
3/4 tsp whole aniseeds
3 eggs
3 Tbsp honey
zest of a small lemon

Preheat the oven to 180°C. Spread the almonds onto a sheet pan and bake for about 5 minutes. Remove from the oven, set aside to cool and coarsely chop the almonds. Whisk together the flour, backing powder and aniseeds. In a second bowl, mix the eggs with the honey and lemon zest and whisk until fluffy. Fold in the flour and the almonds. Line a sheet pan with parchment paper and spread the dough in two loafs about 2-3 inches wide. Bake for 25 minutes. Transfer to a wire rack, let cool for 10 minutes and cut into 1/2-inch slices with a serrated knife. Turn down the oven to 160°C. Return the biscotti to the sheet pan cut side down and bake for 10 minutes. Turn around the biscotti and bake for another 10 minutes. Transfer to a wire rack to cool.

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