The traditional Italian flavors of almond and anise are delicate enough for teatime yet equally good with strong coffee or espresso.
Recipe information
Yield
makes about 4 dozen
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Line a large baking sheet with parchment paper; set aside. Spread the almonds in a single layer on a rimmed baking sheet. Toast in the oven until fragrant and just beginning to turn light golden, 6 to 8 minutes. Transfer nuts to a clean surface; spread evenly, and let cool completely. Sift together flour, cornmeal, baking powder and salt into a medium bowl; set aside.
Step 2
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the anise extract. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down the sides of the bowl as needed. Add the flour mixture, and beat on low speed until combined. Mix in anise seeds and toasted almonds.
Step 3
Turn out the dough onto a lightly floured surface, and knead to evenly distribute the nuts and seeds. Divide in half. Shape each piece into an 18-inch log, and transfer to the prepared baking sheet, about 3 inches apart. Brush beaten egg over the surface of the logs, and sprinkle generously with sanding sugar, if using.
Step 4
Bake, rotating pan halfway through, until logs are lightly browned and firm to the touch, about 30 minutes. Transfer parchment and logs to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 300°F.
Step 5
Place logs on a cutting board. Using a serrated knife, cut the logs crosswise on the diagonal into 1/2-inch-thick slices. Place a wire rack on a rimmed baking sheet. Arrange slices cut side down on the rack. Bake until firm to the touch, about 30 minutes. Remove pan from oven; let biscotti cool completely on the rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.
