Name: Biscotti di Mandorle (Almond Anise Cookies)
Yield: Makes about 3 dozen
Cuisine: Italy
Ingredients: 1 teaspoon almond extract; 1½ teaspoons salt; 2 tablespoons vanilla extract; 1½ tablespoons anise seeds, toasted; 1 tablespoon baking powder; 2 cups each blanched and natural almonds, lightly toasted, coarsely chopped (see Note); Juice and grated zest of 1 lemon; 5 large eggs, at room temperature; 5 cups (all-purpose) flour; ½ pound unsalted butter, at room temperature; 2 cups sugar

Preparation info

Makes about
3 dozen

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

It is an old Italian tradition to eat these cookies with a glass of dessert wine. Every night when I drive home after work, take a biscotto with me (but not the wine!). I don’t really mind the crumbs in the car; it is my driving home tradition!

Ingredients

½ pound unsalted butter, at room temperature
2 cups sugar
5 large

Europe
Italy
Cookies
Vegetarian
Mediterranean

Method

Preheat the oven to 325°F. Beat the butter and sugar in a mixer bowl until light and fluffy, about 3 minutes. Beat in the eggs one at a time. Add the remaining ingredients and mix until blended.

Cut the dough into 4 pieces. Roll each piece into a log about

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of