Cornmeal Almond Anise Biscotti
Crunchy, nutty, slightly sweet and perfect for dunking, these Cornmeal Almond Anise Biscotti will become a favorite!
Ingredients
- 5 tablespoons unsalted butter, softened
- 1 ¼ cups sugar
- 3 eggs
- 1 tablespoon anisette or anise extract
- 1 teaspoon vanilla
- ½ cup cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons anise seed
- 2 2/3 cups flour
- 1 cup chopped raw almonds
- 1 egg, whisked with 1 teaspoon water for egg wash
- Granulated sugar for sprinkling
Instructions
- Preheat oven to 375°.
- In a mixer, cream together butter and sugar. Add in eggs one at a time and mix until thoroughly combined. Mix in anisette and vanilla.
- In a separate bowl, whisk together cornmeal, baking powder, salt, anise seed and flour. Add to egg mixture to form dough. Carefully mix in chopped almonds.
- Remove dough from mixer and divide into 6 even amounts (or 3 if you want to make bigger biscotti).
- Roll each piece of dough into a log about 12 inches long and place on parchment-lined baking sheets, making sure there is plenty of space in between (I use 2 baking sheets for 6 logs, 3 on each one). Flatten logs slightly and brush entire surface with egg wash using a pastry brush. Sprinkle the tops with granulated sugar.
- Bake logs for 15-20 minutes (depending on size) until golden brown and firm but be careful not to overbake.
- Turn oven down to 275°.
- Cool biscotti logs slightly and then cut crosswise into ½-inch wide biscotti on a cutting board. Transfer back to baking sheets and bake a second time in single layers for 10-15 minutes longer just to lightly toast. Cool completely.
Notes
- Almond extract is a nice substitute for the anisette.
- These biscotti freeze well when wrapped in plastic or stored in air-tight containers.
- Finished amounts will vary on size of logs, but this recipe makes a lot of biscotti!