Get ready to transport your taste buds to the sun-drenched shores of Greece with these incredible Almond Anise Paximadakia Biscotti! These aren't just ordinary cookies - they're a crispy, aromatic journey that will make your coffee breaks extraordinary. Imagine dunking a perfectly crunchy biscotti infused with the warm, exotic notes of anise and the rich crunch of almonds - it's like a Mediterranean vacation in every bite! Whether you're a baking novice or a seasoned pro, this recipe will become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Greek
Serves: 30 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup almonds, chopped
- 2 eggs
- 1 tsp anise seeds
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Mix these dry ingredients thoroughly using a whisk to ensure even distribution.
- Add the chopped almonds and anise seeds to the dry ingredient mixture, stirring to coat the nuts evenly with flour.
- In a separate bowl, beat the eggs until well combined and slightly frothy.
- Pour the beaten eggs into the dry ingredient mixture. Mix with a wooden spoon or spatula until a slightly sticky dough forms. The dough should be firm and hold together when pressed.
- Transfer the dough onto a lightly floured surface. Divide the dough into two equal portions.
- Shape each portion into a long, flat log approximately 12 inches long and 2-3 inches wide. Ensure the logs are symmetrical and have smooth edges.
- Carefully transfer the logs to the prepared baking sheet, leaving space between them as they will spread during baking.
- Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch.
- Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, cut the logs diagonally into 1/2-inch thick slices.
- Lay the biscotti slices cut-side down on the baking sheet and return to the oven.
- Bake for an additional 10-15 minutes, turning them once halfway through, until they are crisp and golden on both sides.
- Remove from the oven and let cool completely on a wire rack. The biscotti will continue to crisp as they cool.
- Store in an airtight container at room temperature for up to two weeks.
Tips
- Use fresh, high-quality anise seeds for the most vibrant flavor profile.
- Toast your chopped almonds briefly before adding to the dough to enhance their nutty taste.
- Ensure your logs are evenly shaped for consistent baking.
- When slicing, use a sharp serrated knife and cut at a diagonal for traditional biscotti shape.
- Allow biscotti to cool completely to achieve maximum crispness.
- For extra indulgence, consider drizzling melted dark chocolate over the cooled biscotti.
- Store in an airtight container to maintain their delightful crunch for up to two weeks.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 20mg
