Pistachio-Anise Biscotti

Pistachio-Anise Biscotti
Levi Brown
Swap in pistachios and add a teaspoon of anise seed to give the biscotti a licorice flavor.

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Makes 60 cookies
preparation
25
minutes
cooking
100
minutes

Ingredients

2
cups
all-purpose flour, spooned and leveled
1/2
teaspoon
baking soda
1/2
teaspoon
baking powder
1/2
teaspoon
kosher salt
2
large eggs
1
cup
sugar
1/4
teaspoon
pure almond extract
1
cup
shelled pistachios
1
teaspoon
anise seed

Directions

  1. Heat oven to 350° F. Line a baking sheet with parchment. In a large bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
  2. Using an electric mixer, beat the eggs and sugar on medium-high until light and fluffy, 4 to 5 minutes. Beat in the almond extract.
  3. Gradually add the flour mixture, mixing by hand until just combined (do not overmix). Fold in the pistachios and anise seed.
  4. Shape the dough into two 2-by-10-inch logs and place 3 inches apart on the prepared baking sheet. Bake until golden and firm, 25 to 30 minutes.
  5. When the logs are cool enough to handle, using a serrated knife, slice each log into ⅜-inch-thick slices. Place the slices cut-side down on 2 baking sheets.
  6. Bake, rotating the baking sheets and turning the biscotti over halfway through, until dry and firm, 8 to 10 minutes. Let cool completely on the baking sheets.
Dawn Perry
November 2011

Nutritional Information

  • Per Serving
  • Calories 43
  • Fat 1 g
  • Sat Fat 0 g
  • Cholesterol 7 mg
  • Sodium 34 mg
  • Protein 1 g
  • Carbohydrate 7 g
  • Sugar 4 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 5 mg
What does this mean? See Nutrition 101.

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