Almond Anise Biscotti

Biscotti is a traditional Italian dunking cookie which has become increasing popular in the U.S. MORE+ LESS-

By Pillsbury Kitchens

April 30, 2010

1/2

cup sugar

1/2

cup firmly packed brown sugar

1/4

cup margarine or butter, softened

tablespoon anise seed

eggs

cups All Purpose or Unbleached Flour

tablespoon baking powder

1/2

cup chopped almonds

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1

Heat oven to 350°F. Lightly grease cookie sheets. In large bowl, beat sugar, brown sugar and margarine until well blended. Add anise seed and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and baking powder; mix well. Stir in almonds. Shape dough into two 10x1-inchrolls. Place rolls 4 inches apart on greased cookie sheet; flatten each to 2-inch width.
2

Bake at 350°F. for 20 to 30 minutes or until golden brown. Cool completely; cut diagonally into 1/2-inch slices.
3

Arrange slices, cut side down, on ungreased cookie sheets. Bake at 350°F. for 6 to 10 minutes or until bottom begins to brown; turn. Bake at 350°F. for an additional 3 to 5 minutes or until browned and crisp. Cool completely. Store in tightly covered container.