I’ve made this recipe for years, and give them as gifts, along my other cookies. I love how easy this recipe is, and I know that you will enjoy it.
To chop the almonds, I used my Food Chopper, and to bake them perfectly, I used my Rectangle Stone:
One of our most popular kitchen tools, the Food Chopper makes quick work of chopping veggies, cooked meat, and nuts in seconds. It’s the solution to tear-free onion chopping! It’s equipped with a unique stainless-steel blade that rotates with each press of the plunger for consistent results. The more you press the plunger, the finer the chop.
Stone Cookie Sheet
Get ready for the best cookies—soft in the center, crispy but never burned on the bottom! This stone also turns out the best pizza and flatbreads, appetizers, biscuits and scones, roasted vegetables, garlic bread, brunch braids, and so much more. Because the unglazed cooking surface draws moisture away, everything cooks consistently and turns out light and crispy.
Natural Clay Cookware
Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!
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Let’s jump right in!!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 tsp salt
- ½ cup softened butter
- 1 cup white granulated sugar
- 3 eggs
- 1 teaspoon anise extract
- ½ cup chopped almonds
- 2 teaspoons milk, for brushing
- 2 tablespoons turbinado or coarse sugar, for sprinkling
Instructions
Preheat your oven to 375°F/190⁰C.
Chop almonds, set aside.
Sift flour, baking powder and salt together in a small bowl; set aside.
Cream together butter and sugar. Add in eggs, one at a time, mixing well after each addition, then add anise extract, mix to incorporate.
Add dry ingredients a little at a time to butter mixture, stirring to combine without over mixing. Fold in chopped almonds.
Scoop dough onto Rectangle stone, shaping into a rectangle. Brush dough with milk, then sprinkle with coarse sugar.
Bake 15 minutes, or until golden brown and middle is firm.
Remove from oven, cool 10 minutes.
Using a serrated knife, slice into ½” thick cookies, and you can also slice down the middle to divide. Place cut side down on stone, and bake an additional 10-20 minutes, until cookies reach desired crispness.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
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Almond Anise Biscotti (Video)
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ⅛ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated white sugar
- 3 eggs
- 1 tsp anise extract
- ½ cup chopped almonds
- 2 tsp milk for brushing
- 2 tbsp turbinado sugar for sprinkling
Instructions
- Preheat your oven to 375°F/190⁰C.
- Chop almonds, set aside.
- Sift flour, baking powder and salt together in a small bowl; set aside.
- Cream together butter and sugar. Add in eggs, one at a time, mixing well after each addition, then add anise extract, mix to incorporate.
- Add dry ingredients a little at a time to butter mixture, stirring to combine without over mixing.
- Fold in chopped almonds.
- Scoop dough onto Rectangle stone, shaping into a rectangle. Brush dough with milk, then sprinkle with coarse sugar.
- Bake 15 minutes, or until golden brown and middle is firm.
- Remove from oven, cook 10 minutes.
- Using a serrated knife, slice into ½”thick cookies, and you can also slice down the middle to divide. Place cut side down on stone, and bake an additional 10-20 minutes, until cookies reach desired crispness.
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