Almond Brown Sugar Biscotti
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup butter or margarine, softened
- 1 tablespoon star anise
- 3 large eggs
- 3 cups flour, all-purpose
- 1 tablespoon baking powder
- 1/2 cup almonds chopped
- Beat sugars and butter until well blended.
- Add anise seed and eggs; blend well.
- Stir in flour and baking powder; mix well.
- Stir in almonds.
- Shape dough into two 10x1 rolls.
- Place rolls 4 in.
- apart on greased cookie sheet.
- Flatten each to 2-in.
- width.
- Bake at 350F (180C) for 20 to 30 min.
- or until golden brown.
- Cool completely; cut diagonally into 1/2 in.
- slices.
- Arrange slices, cut side down, on ungreased cookie sheets.
- Bake at 350F (180C) for 6 to 10 minutes or until bottom begins to brown.
- Turn and bake for an additional 3 to 5 min.
- or until crisp.
- Cool completely.
- Store in tightly covered container.
- (Will keep for one month.
- Be aware that the flavors do tend to get stronger with time.)
- Chocolate chip/pecan Biscotti: omit the almonds and anise seed; then added 1/2 cup of chopped pecans and 1/2 cup of chocolate chips.
- Also, add 1 teaspoon vanilla before adding the flour and baking powder.
sugar, brown sugar, butter, star anise, eggs, flour, baking powder, almonds
Taken from recipeland.com/recipe/v/almond-brown-sugar-biscotti-4631 (may not work)