November 23rd, 2024
Recipes
Almond and Anise Biscotti
Valentina P
- Difficulty
•
- Time 75" plus chilling
A homemade crunchy biscotti recipe filled with almonds, fennel seed, and anise extract for a savory-sweet licorice vibes. Perfect with coffee or almond milk. Vegan option.
How To MakeDiet Type: Classic
Shopping List
- 2 cups whole roasted almonds
- 2 cups all purpose flour (or gluten-free blend)
- 1 cups cane sugar or coconut sugar
- 3 large eggs (plant-based, see Note 1)
- 1 1/2 tablespoons fennel seed
- 1 tablespoon anise extract
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon orange zest
- 1 teaspoon baking powder
- 1 egg, beaten (for the egg wash)
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Step 2: Mix together the flour, sugar, fennel seed, cinnamon, and baking powder. In another bowl, whisk the eggs, anise extract, vanilla, and orange zest. Pour the wet ingredients into the dry ingredients.
- Step 3: Use your hands to work the batter into a dough. Flour your hands periodically to help prevent sticking. It will seem like the batter will not come together, but as you keep kneading it, a dough will form. Add in the almonds and work them evenly into the dough. Yes, there are a lot of almonds in this. Divide the dough ball into 2 parts.
- Step 4: Lightly flour a cutting board and roll each dough half into a log (about 8 inches long, 2 inches wide, and 3/4 inch tall). Transfer the logs to the lined baking sheet, leaving plenty of space between them. Brush a light layer of the egg wash over the tops and sides of the biscotti.
- Step 5: Bake the biscotti logs for 30 minutes, or until golden and firm. Set on a cooling rack and rest for at least 30 minutes.
- Step 6: After cooling, slice the logs into cookies about 3/4-inch thick. Use a serrated knife for best results (so you can slice through the almonds). Place the slices on their sides on the baking sheet.
- Step 7: Preheat the oven to 300 degrees Fahrenheit. This is the 'twice-baked' part. If you prefer softer biscotti, skip this second bake. Bake the biscotti on their sides for 30 to 45 minutes, depending on how crunchy you like them. Cool.
- Serve: Enjoy. Freezes well.
Recipe Notes
Note 1: To make this a plant-based biscotti, substitute the eggs with 3/4 cup of applesauce. Make a plant-based egg wash by stirring together 2 tablespoons non-dairy milk + 1 tablespoon maple syrup.
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Almond and Anise Biscotti
PT1H15M 2 cups whole roasted almonds 2 cups all purpose flour (or gluten-free blend) 1 cups cane sugar or coconut sugar 3 large eggs (plant-based, see Note 1) 1 1/2 tablespoons fennel seed 1 tablespoon anise extract 1 teaspoon vanilla extract 1 teaspoon cinnamon 1 teaspoon orange zest 1 teaspoon baking powder 1 egg, beaten (for the egg wash) Gluten Free Vegan 30 Servings
Ingredients:
