“A lower fat version of Authentic Biscotti”
READY IN:
1hr 25mins
SERVES:
90
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°F Grind the anise seed in a coffee grinder reserved for spices, or with a mortar and pestle. By hand or with a mixer lightly beat eggs, then mix in the oil, sugar and anise. Stir in the flour, baking powder, salt and almonds and mix to combine. The dough will be smooth but slightly sticky to the touch. Add more flour if the dough doesn't hold its shape or is too sticky.
  2. Divide the dough into six pieces, lightly flour and roll each into a log 2" in diameter. Place on two greased or parchment lined baking sheets and bake until they just begin to brown and the center is cooked, about 25 minutes.
  3. Remove from the oven, immediately slice 1/2" thick diagonally and place back on baking sheet. Bake 10 minutes, flip and bake another 10 minutes or until lightly browned and crisp.
  4. If you wish them to be very hard for dunking in coffee turn the oven to 250F when the biscotti finish browning and let dry to your taste.

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