The Becoming of Biscotti (Almond Anise Biscotti)
[[ recipeID=recipe-8let4iog8, title=ALMOND ANISE BISCOTTI ]]
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[[ recipeID=recipe-8let4iog8, title=ALMOND ANISE BISCOTTI ]]
There are quite a few biscotti recipes. I did not use the Vin Santo recipe when I made them for when Dedini stopped by because he liked Chanti. Chianti is not a sweet wine. He did not dunk. And I did not use brown sugar. However, I found a recipe that I like and it does have brown sugar. I have given you the basics so most biscotti recipes can be made following these guidelines. Following is the Almond Anise biscotti made with brown sugar. Hope that you will enjoy this recipe as I have.
Keywords: Cookies, Baked Goods, Tea, Coffee
All you need to make biscotti is a bowl, a spoon, a couple of baking sheets and some parchment paper. Always preheat the oven and check the temperature to make sure it is correct. Place the racks in the middle of the oven and rotate to make sure that they are evenly cooked. Always use the best ingredients. When you have gotten to the point of having formed logs place them on a baking sheet but no more than two on the sheet. Humidity affects the biscotti. You can put them in the fridge for around 15 minutes before actually baking them. After the first baking of the biscotti let them cool for around fifteen to twenty minutes but no longer because they will become very hard. Slice the logs with a knife that prevents crumbling. A serrated knife. For the second baking put the sliced pieces on their sides back onto the baking sheet. Be sure to reduce the oven temperature to between 200 and 300 degrees. Then bake for another twenty minutes. The longer that you keep them in the oven the harder and crisper they will become. If you intend to store them make sure you let them cool before putting them in a metal tin to preserve their crispness. Properly stored biscotti will last a month.