We tried another recipe from The Best 50 Biscotti Recipes - this one Anise Almond. We didn't have anise seed in Marion and we'll definitely add them to the next try. Overall, the biscotti were crunchy and tasty but I'd like to find more recipes and refine them a bit. I guess I'd like them to be a bit more 'airy' and less dense.Beat 1 cup sugar, 1 cup coarsely chopped, toasted almonds, 1/2 cup butter (melted), 2 T. crushed anise seeds, 1 T water, 1 tsp. vanilla and 1 tbs. anise extract until combined. Beat in three eggs, one at a time. Add these dry ingredients that are already blended together: 2-3/4 c. flour and 1/2 T. baking powder.
The recipe calls for refrigerating the dough for three hours and dividing into halves and shaping into logs. We just put the dough in the biscotti pan (lined with parchment) and baked for about 25 minutes in a 375 degree oven until firm and lightly browned.
Turn pan out and cool on a rack for five minutes. Cut the biscotti into 1/2 slices and place on a baking sheet and bake for 15 more minutes, turning halfway if possible. Cool.
