Yield Makes about 48.Makes about 48 Number Of Ingredients 12 Steps:
Whisk first 4 ingredients in medium bowl to blend. Whisk oil, sugar, honey, eggs, lemon peel, aniseed and vanilla in large bowl until smooth. Stir in flour mixture, then nuts. Cover and refrigerate dough until well chilled, about 3 hours. Preheat oven to 350°F. Butter and flour 2 large baking sheets. Spoon out dough in 3 equal strips (2 on one sheet, spaced well apart, and 1 on second sheet). Using well-floured hands, shape strips into 2-inch-wide by 1-inch-high logs. Bake logs until just springy to touch, switching and turning pans after 10 minutes, about 20 minutes total (logs will spread). Cool 15 minutes on sheets. Maintain oven temperature. Using large spatula, gently transfer logs to work surface. Using serrated knife, cut each log on diagonal into §-inch-thick slices. Arrange slices, cut side down, on baking sheets. Bake until bottom side browns, about 7 minutes. Turn cookies over. Bake until bottom side browns, about 7 minutes longer. Transfer to racks and cool (cookies will crisp as they cool). (Can be made 2 weeks ahead. Store airtight at room temperature.)
Yield Makes about 36 biscotti Number Of Ingredients 9 Steps:
Preheat oven to 375°F. Butter and flour large baking sheet. Whisk flour, 1 1/2 cups sugar, baking powder and salt in large bowl to blend. Make well in center of dry ingredients. Add 4 eggs, honey, lemon peel and vanilla to well. Stir egg mixture until blended; gradually mix in dry ingredients. Mix in almonds. Drop dough onto prepared sheet by tablespoonfuls, forming two 12-inch-long by 2-inch-wide logs. Space logs 3 inches apart. Using moistened fingertips, shape logs neatly. Beat remaining egg in small bowl. Brush logs generously with egg; sprinkle with 1 tablespoon sugar. Bake logs until golden and firm to touch, about 15 minutes. Cool logs on baking sheet 10 minutes. Reduce oven temperature to 325°F. Transfer warm logs to work surface. Cut on slight diagonal into 1/2-inch-thick slices. Arrange slices, cut side down, on 2 clean baking sheets. Bake until pale golden, about 8 minutes. Cool completely. Store airtight up to 1 week.
Time 1h10m Yield 48 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350°F and prepare a baking pan 13-15 inches long with either cooking spray and foil or parchment. Combine honey and water, stirring to form a solution; stir in almond extract and/or vanilla if desired and set aside. Combine the dry ingredients (including the ground and the whole almonds) and stir for a minute or so to combine. Add honey-water and stir until all the ingredients are incorporated into a thick dough. Divide the dough in half and form or roll into 2 logs about 12 inches long (they’ll spread out as they bake so place well apart from each other in the pan)–Tip: Lightly moisten your fingers with water to prevent the dough from sticking to them. It’s easier to shape the logs. Bake at 350°F for about 30 minutes; they should be well risen, firm, and a dark golden color. It is important that the logs bake a half hour or very close to it. After cooling for 5-10 minutes, slice the logs diagonally at 1/2 inch intervals with a sharp knife. Place the biscotti on their sides and bake about 15 minutes at 300°F until lightly colored and dry. If they need to bake longer than 15 minutes, turn them over to avoid over-browning the side on bottom. Allow to cool in the pan and store in a tin or tightly closed container. (Note: I usually buy raw almonds and roast them myself in a 300°F oven for 15-20 minutes, stirring after the first 10 minutes. Cool to room temperature before using in a recipe).
Time 1h15m Yield 36 cookies Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F. In a large bowl, combine the eggs, sugar, oil, lemon zest, aniseeds, baking powder, vanilla and salt. Whisk to blend. Add the flour and almonds and stir until a dough forms. Turn out onto a lightly floured work surface and knead until smooth, about 10 turns. Divide the dough in half. Form each half into a log 2 inches in diameter. Carefully transfer the logs to an ungreased baking sheet, spacing them well apart, and pat to even the shapes. Sprinkle the tops with coarse sugar. Bake until firm to the touch, about 30 minutes (the logs will spread during baking.). Remove from the oven and let cool on the baking sheet for 10 minutes. Leave the oven set at 350 degrees F. Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut crosswise into slices 1/2" thick. Arrange the slices cut side down on the baking sheet. Return to the oven and bake until brown, about 20 minutes. Transfer the cookies to a wire rack to cool. Store in an airtight container at room temperature for up to 2 weeks.
More about “honey anise and almond biscotti recipes”
Time 55m Yield 3-1/2 dozen. Number Of Ingredients 12 Steps:
Line a baking pan with foil; set aside. In a large bowl, combine the flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside., In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour mixture. , Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on the prepared baking pan. Smooth the surface of each rectangle; brush with milk and sprinkle with remaining sugar., Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°., Transfer rectangles with foil to a wire racks; cool for 15 minutes. Place rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place slices, cut side down, on baking pans. , Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers.
