Bunt Cake 2.0
Since I started this blog, my "weekly" biscotti making turned into bi-monthly. I guess I have been inspired to try new things, which is always a good idea, but there is nothing like a good old favorite.
Almond Anise Biscotti
2 c. flour
1 1/2 t. baking powder
1/2 t. salt
1 c. sugar
1/2 c. almonds (whole or sliced)
2 T. milk
1 t. anise seeds
2 t. vanilla extract OR 1 t. almond extract
Preheat the oven to 350F.
Combine dry ingredients in a large bowl. In a separate bowl, combine the wet ingredients. Pour the wet ingredients into the dry and using either your hands or a food processor, mix until it forms a firm dough.
Split the dough into two parts and roll them into logs. Flatten them slightly and place on a baking sheet. Bake for 25 minutes.
Remove from the oven and allow to cool for about 5 minutes. Carefully cut the logs diagonally into slices between 1/2 and 1/4 inch thick, depending on how big you want them. Place them back onto the baking sheet upright and reduce the oven to 325F. Bake for another 10-15 minutes. Remove from the oven and allow to cool completely. They will become harder as they cool down, so don't worry if they don't break your teeth just yet.
You can do tons of stuff with these! You can pretty much use the recipe as a canvas. You can put dried fruits, different nuts and extracts, cocoa powder, dip them in chocolate- whatever! I haven't tried making them savory yet- I am very content with these, but there is room to explore.
Enjoy with some coffee!