Biscotti Anis and Almond

Let's Cook

1. Step 1.

   Preheat oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper or foil.

2. Step 2.

   In a large mixing bowl, beat 1 cup softened butter and 2 cups white sugar with an electric mixer until light and fluffy, about 2-3 minutes.

3. Step 3.

   Add 4 eggs one at a time, beating well after each addition until fully incorporated.

4. Step 4.

   In a small bowl or measuring cup, combine 1/3 cup brandy, 1 1/2 teaspoons anise extract, and 1 teaspoon vanilla extract.

5. Step 5.

   In a medium bowl, whisk together 4 1/2 cups all-purpose flour, 4 teaspoons baking powder, and 3/4 teaspoon salt.

6. Step 6.

   Alternately add the dry ingredients and the brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined after each addition.

7. Step 7.

   Stir in 1 cup almonds and 2 tablespoons anise seed until evenly distributed.

8. Step 8.

   Drop dough by spoonfuls onto the prepared cookie sheets, forming two 2x13-inch long strips on each sheet (four strips total). Smooth the dough into logs with moistened fingertips.

9. Step 9.

   Bake for 30 to 35 minutes, until golden and firm to the touch. Place the cookie sheets on wire racks and let the logs cool completely, about 30 minutes.

10. Step 10.

    Reduce oven temperature to 300 degrees F (150 degrees C).

11. Step 11.

    Using a serrated knife, cut the cooled logs on the diagonal into 3/4-inch thick slices.

12. Step 12.

    Place the slices cut-side down on the cookie sheets. Bake for about 20 minutes, turning slices over after 10 minutes, until dry and slightly brown.

13. Step 13.

    Remove the slices to a wire rack and let cool completely.