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Anise Biscotti

"Delicious, with a touch of licorice taste. You can keep those in an airtight field for over a month."

Ingredients :

2 cups white sugar
1 cup butter, softened
four eggs
4 half cups all-reason flour
four teaspoons baking powder
three/four teaspoon salt
1/three cup brandy
1 1/2 teaspoons anise extract
1 teaspoon vanilla extract
1 cup almonds
2 tablespoons anise seed

Instructions :

Prep : 20M	Cook : 60M	Ready in : 1H40M

Preheat oven to 350 stages F. Line 2 cookie sheets with parchment paper or foil.
In large mixing bowl, beat sugar and butter till mild and fluffy. Add eggs one by one, beating nicely after every addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry substances and brandy aggregate to the butter combination, beginning and finishing with the dry ingredients. Stir in the almonds and aniseed.
Drop dough by means of spoonfuls onto organized sheet, forming 2 x 13-inch lengthy strips on each sheet. Smooth dough into logs with moistened fingertips.
Bake about30 to 35 minutes or until golden and company to touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to three hundred stages F.
Cut cooled logs at the diagonal into 3/four-inch thick slices using a serrated knife. Place slices on cookie sheets.
Bake for approximately 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

Notes :

Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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