Anise & Orange Biscotti
Crunchy almond biscotti cookies flavored with anise seeds and orange zest. Perfect for dunking into coffee, espresso or dessert wine.
cookies
Ingredients
- 4 large eggs (plus 1 for egg wash)
- 2 oz olive oil (¼ cup)
- 1 teaspoon vanilla
- 2 large oranges (finely grated zest)
- 1 oz dark rum (2 tablespoons)
- 16 oz all purpose flour (3 ¼ cups, see note)
- 1 ½ oz corn meal (¼ cup)
- 12 oz granulated sugar (1 ½ cups)
- 1 tablespoons baking powder
- ½ teaspoon table salt
- 1 tablespoon anise seeds
- 12 oz toasted almonds (2 cups, roughly chopped)
Instructions
- In a small bowl combine the 4 large eggs, 2 oz olive oil, 1 teaspoon vanilla, finely grated zest from 2 large oranges and 1 oz dark rum, set aside. In a mixing bowl combine 16 oz all purpose flour, 1 ½ oz corn meal, 12 oz granulated sugar, 1 tablespoons baking powder, ½ teaspoon table salt, and 1 tablespoon anise seeds. Mix the dry ingredients for 30 seconds to combine.
- Add the egg mixture to the dry ingredients and mix until almost combined. Add 12 oz toasted almonds and mix to until almost combined. Turn the dough out onto a lightly floured surface and finish mixing by hand.
- Cover the dough with plastic wrap and allow it to rest for 15-20 minutes. Preheat the oven to 350 °F. Line a ½ sheet pan with parchment paper or a silicone baking mat.
- Split the dough into 2 equal portions. Use your hands to roll each piece of dough to a 13" x 2" log. Set the logs onto the sheet pan, leaving at least 3" between them. Brush each log with egg wash and sprinkle with 2 tablespoons of sugar.
- Bake until golden brown and feels firm when pressed in the middle, about 35 minutes. Allow the cookies to cool completely.
- Use a serrated knife to cut each log into ¾" slices on a slight diagonal. Lay the cookies flat on the sheet pans and bake 10-15 minutes until toasty and golden brown (see note). Flip the cookies over and bake on the other side for another 10-15 minutes. Cool on a wire rack.
- Store in a cookie jar for up to 2 weeks.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
If you like your biscotti super-crunchy bake the sliced cookies for the longer time, bake for the shorter time if you like them a little softer.
To work ahead: the dough logs can be wrapped and refrigerated for several days or frozen for several weeks.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!