Almond Brown Sugar Biscotti
Submitted by ready
Almond Brown Sugar Biscotti: classic twice-baked Italian cookies with anise, brown sugar warmth, and chopped almonds. Crisp, dunkable, makes 3 dozen and stores for a month.
YIELD
36 servingsPREP
40 minCOOK
50 minREADY
90 minAlmond Brown Sugar Biscotti take the classic Italian dunking cookie and add a warm-toned twist: brown sugar instead of all white. The molasses depth changes the cookie completely, pulling it toward toffee territory while the anise and toasted almonds keep one foot firmly in tradition.
The two-bake technique is the whole point of biscotti. Bake the logs first, slice them, then bake the slices a second time to dry them into the crisp dunking cookie that survives a coffee plunge without disintegrating. Skipping or shortening the second bake gives you cookies that go soft in three days.
Anise is the traditional Italian flavor. The recipe calls for star anise, which is slightly different. Whole star anise points need to be ground; pre-ground works just fine and distributes more evenly. If you find anise overpowering, halve the amount.
The 10×1 inch logs spread to 2 inches wide during the first bake, so leave 4 inches between them on the sheet. Logs that touch fuse and you get one giant biscotto, not two.
Cool completely between bakes. Slicing a warm log produces ragged edges and crumbles. A fully cool log slices clean with a serrated knife.
Pro Tips
- Toast the almonds before chopping. Untoasted nuts taste flat in twice-baked cookies; toasted ones develop deep, sweet caramel notes.
- Use a serrated knife with a sawing motion for slicing the logs. Pressing down with a flat knife crushes the soft interior.
- Stand the slices upright on the sheet pan for the second bake (instead of lying flat) for even crisping on both sides without flipping.
- Store in a tin with a slice of bread to keep moisture balanced. Too dry and biscotti shatter; too humid and they soften.
Variations
- Swap anise for a teaspoon of almond extract for a more dessert-leaning flavor without the licorice note.
- Use the chocolate chip pecan variation in the recipe: omit anise and almonds, add half a cup of pecans, half a cup of chocolate chips, and a teaspoon of vanilla.
- Dip cooled biscotti halfway in melted dark chocolate for a coffeehouse-style finish.
Ingredients
Directions
Beat sugars and butter until well blended.
Add anise seed and eggs; blend well.
Stir in flour and baking powder; mix well. Stir in almonds.
Shape dough into two 10×1 rolls. Place rolls 4 in. apart on greased cookie sheet. Flatten each to 2-in. width.
Bake at 350℉ (180℃) for 20 to 30 min. or until golden brown. Cool completely; cut diagonally into ½ in. slices.
Arrange slices, cut side down, on ungreased cookie sheets.
Bake at 350℉ (180℃) for 6 to 10 minutes or until bottom begins to brown.
Turn and bake for an additional 3 to 5 min. or until crisp. Cool completely.
Store in tightly covered container.
(Will keep for one month. Be aware that the flavors do tend to get stronger with time.)
Chocolate chip/pecan Biscotti: omit the almonds and anise seed; then added ½ cup of chopped pecans and ½ cup of chocolate chips. Also, add 1 teaspoon vanilla before adding the flour and baking powder.
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