I decided to jump on a bandwagon I saw while surfing the web yesterday...Some bloggers I saw are doing 12 weeks of Christmas cookies to test out different recipes. I loved the idea so I jumped right on. Since I go to Connecticut on Fridays I'm making the cookies to post on Thursdays.
This week I started with my favorite Christmas cookie, biscotti. Yum! This is a tried and true recipe. I use it every Christmas season and all of my family and friends adore it. I think I've been making it for 4 or 5 years at this point.
Traditional Anise-Almond Biscotti
(Adapted from Epicurious)
Makes approximately 30 cookies
1 1/3 cups sugar
10 tablespoons butter, melted
3 extra large eggs
1 1/2 tablespoons vanilla extract
2 tablespoons anise extract
3 1/4 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup slivered almonds
1 extra large egg white
Preheat oven to 350 degrees. Line a baking sheet with silicone mat or parchment paper.
In large mixing bowl combine the sugar, melted butter, eggs, vanilla and anise extract. Mix until a light yellow color.
Add in the flour, baking powder and salt. Mix until just combined.
Add almonds and stir until well distributed.
Separate the dough into two balls. Form each ball of dough into a 13 inch long, 2 inch wide log. Place side by side on the baking sheet leaving space between them, they will spread.
Bake for 30 minutes.
Remove from oven and place baking sheet on a wire rack and allow to cool for approximately 20 minutes. The logs should be cool to the touch. Slice each log using a serrated knife. I get approximately 15 slices per log.
Arrange cookies on the baking sheet and return to oven for 12-15 minutes until lightly golden brown. Turn the cookies over and bake for 8 more minutes. Remove from oven and let cool completely.
Keep in a air tight container.