I hope everyone had a wonderful winter break. The kiddos go back to school tomorrow, and I don’t know if I’m ready to get back into the regular routine… not just yet. Most of the break was just relaxing, but we did a few things here and there some of which I did share on Instagram. The hubby, kiddos, and I brought in the New Year with a little party for just the four of us… we watched Shrek 2, stuffed our faces with some goodies (none of which were homemade ;)), and blew our party horns at midnight… then crashed!
One of my favorite highlights during winter break was definitely the craft party that my friends and I had. In case you missed that post, you can catch the party details HERE.
The craft party dessert table was filled with homemade goodies, and one of my contributions were the biscotti. Another type of cookie I simply adore! Like the gingerbread cookie, I’ve never made it from scratch, so the batch I made for the party were my first attempt. Thankfully they were a success. I had received this recipe from my sister (adapted from The Chew), and I loved it! With the anise, the flavor was absolutely wonderful. I enjoyed them oh so much that I decided it was a must share recipe.
I had chosen to drizzle my biscotti with chocolate and almonds, but these are wonderful as is because of the anise flavor. The recipe below will include the chocolate and almonds. I hope you enjoy them as much as I did!
Anise Biscotti with Chocolate and Almonds
1 stick Unsalted Butter (softened)
1 1/2 cup Sugar
3 Eggs (room temperature)
1/4 cup Heavy Cream (room temperature)
1/4 teaspoon Anise Oil (can be substituted with 3/4 teaspoon Anise Extract if oil not found)
1 teaspoon Anise Seeds
3 cups All-Purpose Flour (plus extra)
3 teaspoons Baking Powder
8 oz coarsely chopped Roasted Almonds
8 oz Semi-Sweet Chocolate Chips
Preheat the oven to 350 degrees. Line a 13″ x 18″ baking sheet with parchment and sprinkle generously with flour.
Cream together the butter and sugar. Add the eggs one at a time, incorporating each egg before adding the next. Add the heavy cream, anise oil, anise seeds, flour, and baking powder. Mix until well incorporated and dough is formed. The dough will be soft.
Place half of the dough on one side of the the baking sheet and form into a long log approximately 16″ long and 3″ wide. Add more flour as needed to help the log form its shape (don’t be afraid to add more flour). Do the same with the second half of the dough. Sprinkle each log with additional anise seeds.
Bake for 45 minutes. After 45 minutes, reduce the oven temperature to 220 degrees. Remove the baking sheet from the oven. Immediately cut each log into about 1/2″ thick slices. Place each slice cut side down. Bake for 30 minutes. Flip to the other side, and bake for another 30 minutes. For a softer cookie, you can decrease the baking time of each side to your liking. Cool completely.
Place the coarsely chopped almonds in a flat surfaced dish. [I chopped my almonds in my food processor on the pulse setting]. Melt the chocolate. I used a large disposable decorating bag; I melted the chocolate directly in the bag in the microwave and cut the tip of the bag after the chocolate was melted. Working with half of the batch at a time, drizzle the top side of each slice with chocolate then quickly dip the chocolate side into the the chopped almonds.
Enjoy with a cup of coffee… or tea if you prefer!