Almond anisette biscotti

I love the taste of anise and so does my family. I make almond anisette biscotti often and although it is very Italian it fits in quiet well with the very English tradition of 4 o'clock tea. My source is Canadian Living although variations on these biscotti can be found all over.

I found the dough very soft so I gradually add a little more flour until I get something more manageable. I oil my hands with a little olive oil in order to form the dough.

Almond Anisette Biscotti

Servings: 40

Ingredients

3 eggs
1 cup (250 ml) sugar
1/4 cup (50 ml) unsalted butter, melted1 tsp (5 ml) aniseeds, lightly crushed
2 cups (500 ml) all purpose flour
2 tsp (10 ml) baking powder
1/4 tsp (1 ml) salt
3/4 cup (175 ml) whole skinless almonds
1 egg white

Preparation:

In large bowl, beat eggs with sugar until pale and thickened; beat in butter and aniseeds. In separate bowl, whisk together flour, baking powder and salt; stir into egg mixture. Stir in almonds. Divide dough in half. With floured hands, shape each into 12-inch (30 cm) long log. Place on parchment paper–lined baking sheet. Press to flatten slightly. Whisk egg white until foamy; brush over tops of logs. Bake in centre of 350°F (180°C) oven for about 25 minutes or until firm to the touch and golden. Transfer to rack; let cool completely. With serrated knife, cut each log into 1/2-inch (1 cm) thick slices; place, cut side down, on baking sheet. Bake in centre of 350°F (180°C) oven until firm and golden, turning once, about 15 minutes.