This is a very easy recipe, exactly like the Cranberry Pistachio Biscotti from the MSBH. I love anise in baked goods, and it seems to go especially well with the almonds and cornmeal in these cookies.
Whole almonds are toasted and cooled. It seems like so many almonds – I thought so anyway – but in the end it makes for quite pretty, interesting cookies.
Both anise extract and anise seeds go into the dough but the ultimate licorice flavor is not at all overwhelming.
The dough is made with cornmeal, which gives it a golden color.
My mixer broke up the almonds a bit while mixing, so they don’t all stay whole.
The dough is formed into two logs for baking. This is quite easy – the dough is very easy to work with.
After baking, I sliced the individual biscotti pieces with a serrated knife. This is where you can really see how the almonds make the biscotti so interesting and attractive.
The individual pieces are baked again for a short while to dry them out and you’re left with perfect, crunchy, chunky, anise-flavored cookies perfect for dunking in coffee (or my favorite, chai).