Baking With Pamela — Almond Anise Biscotti

bakingwithpamheader_979wOur step-by-step photos will guide you along with a recipe each month. Share photos of your creations using #BakingWithPamela on social media!

ALMOND ANISE BISCOTTI

We discontinued our biscotti line, but this month Pamela shows you how to make your own Almond Anise Biscotti! You will need the following Pamela’s product: Baking & Pancake Mix.

Baking & Pancake Mix

Print the recipe here: Almond Anise Biscotti

Preheat oven to 300° with rack in top third of the oven. In the bowl of a stand mixer combine:
2 TBSP butter, softened
½ cup sugar
Mix until light and fluffy, about a minute.

Add:
1 to 2 tsp anise extract, depending on taste
1 tsp almond extract
Mix well, then add:
1 egg plus 1 egg white, beaten together
Mix well.

Gradually add:
1 ¾ cup + 2 TBSP Baking and Pancake Mix (262 gr.)
Mix until completely combined.

Add:
¾ cup sliced almonds
and mix well again.

Divide dough in half. Form two logs about 2 x 12″ on parchment sprayed with non-stick spray.

The dough will be sticky; use two rubber spatulas or you wet fingers to help form the dough.

Bake in the top third of a preheated oven for 25 minutes. Remove biscotti from the oven and let cool on the cookie sheet on a wire rack, 10 to 15 minutes, until almost cool. Reduce heat in oven to 275°.

With a sharp knife; run blade under the whole cookie to loosen from parchment, carefully cut ¾-inch slices.

Place slices on parchment lined cookie sheet on their sides.

Bake 10 minutes at 275°, then remove from oven.

Carefully turn again, onto the other side, then bake another 10 to 12 minutes, (should feel crisp).

Allow to cool completely on cookie sheet.

Melt:
8 oz. dark chocolate

in double boiler, in the microwave, or in a chocolate pot. Enrobe bottoms by dipping in the chocolate, wiping any extra chocolate off back into the pot. Place the cookies on a wire rack with the chocolate bottoms up until they are set.

 

Turn cookies over, with chocolate bottom sides set on a wire rack over parchment paper.

Drizzle with remaining melted chocolate across the tops of the cookies with a pastry bag or spoon. Allow to set up completely before serving.

Store cookies in an airtight tin or cookie jar.

If you make this recipe, remember to share a photo on any of our social media pages with hashtag: #BakingWithPamela.

Print the full recipe here: Almond Anise Biscotti

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