About this recipe:A super-tasty recipe for the traditional Italian twice-baked biscuits. They are crunchy, lightly sweet and full of nuts. Perfect with a cup of espresso, a glass of wine or for general snacking.
Makes: 30 biscotti
350g unsalted butter
350g caster sugar
1 teaspoon anise extract
2 teaspoons vanilla extract
750g plain flour
1/2 teaspoon salt
2 teaspoons baking powder
225g chopped almonds
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Method Prep:25min › Cook:35min › Ready in:1hr
Preheat oven to 170 C / Gas 3.
In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts.
Sieve together the flour, baking powder and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
Divide the dough into 4 parts. Roll each piece into a log about 35cm long. Place logs onto baking trays, 2 to a tray, the long way.
Flatten the logs out until they are about 7.5cm wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm.
Cut the loaves into diagonal slices 1.25cm wide, place the slices onto the baking trays and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.
If your local supermarket doesn't stock anise extract, you can purchase it online.