And now to the recipe. I love North African flavors, so I added them to a simple biscotti recipe. You'll notice that I didn't add extract of any kind. The reason I skip that is because I feel like it always over powers the dish, no matter how little I add, so I prefer to skip it. Feel free to add almond or vanilla extract though.
|After adding the flour, do not over mix|
|Shape into logs|
|Bake and then remove|
|Cut and return to oven|
|Done when golden brown|
North African Biscotti
Serving Size = 20+
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup yellow cornmeal
- 2 teaspoons anise seed, ground
- 1 teaspoon fennel seed, ground
- 1 stick unsalted butter, at room temperature
- 1 cup brown sugar
- 2 large eggs
- 3/4 cup finely chopped toasted almonds or walnuts
- Move rack to the center of the oven and preheat to 350F.
- Line a baking sheet with parchment paper.
- Whisk together the salt, baking powder, flour and cornmeal.
- With a stand mixer and paddle attachment, beat the butter and sugar together on medium speed for about 3 minutes, until very smooth (a hand mixer would work as well). Add the eggs, one at a time and beat for another 2 minutes, making sure to scrape the bowl. Add the ground anise and fennel.
- Reduce the speed to low and add the dry ingredients and the nuts, mixing only until incorporated.
- Divide the mixture in half, creating two 12 x 1 1/2 inch logs. The dough is sticky and the logs will be uneven.
- Bake for 15 minutes, or until the logs are lightly golden, but still soft and springy when touched.
- Transfer the baking sheet to a cooling rack for 30 minutes.
- Using a wide metal spatula, transfer the logs to a cutting board. With a serrated knife, cut across the logs to create short biscotti that are 3/4 inch pieces. Return the pieces to the baking sheet, standing them up on their short side and bake for another 15-20 minutes or until golden and firm.
- Transfer to a cooling rack and then serve.