Buttery Anisette Biscotti

Name: Buttery Anisette Biscotti
Yield: Makes about 50 biscotti, depending on how thinly they are sliced
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 tablespoon baking powder; 3 ounces (about ¾ cup) Whole blanched almonds, coarsely chopped; 8 tablespoons (1 stick) unsalted butter, softened; 1 cup sugar; 1½ teaspoons vanilla extract; 1 tablespoon anisette or 1 teaspoon anise extract; 3 large eggs

Preparation info

Makes about
50
biscotti, depending on how thinly they are sliced

Difficulty
Easy

Appears in

Cookies Unlimited

By Nick Malgieri

Published 2000

About

This recipe for fragile, delicate biscotti comes from Chef Frank Garofolo, who teaches at Peter Rump’s New York Cooking School. It is an adaptation of a recipe of his mother, Lucy Garofolo. If you are searching for the ideal biscotti, this is the recipe.

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
3 ounc

Americas
Europe
Italy
United States
Dessert
Vegetarian
Cookies
Mediterranean

Method

Set a rack in the middle level of the oven and preheat to 350 degrees.
In a bowl, combine the flour and baking powder; stir well to mix. Stir in the almonds.
In the bowl of a standing electric mixer fitted with the paddle attachment, beat tog