You cannot escape a few crumbs with a bite of biscotti.
But we seem to love this ultra-crunchy cookie at Christmas.
Amazing Anise Biscotti
2 c sugar
1 c butter, softened
4 eggs
4 ½ c flour
4 tsp baking powder
1 tsp salt
1 ½ tsp anise extract
1 tsp vanilla
1 c toasted almonds
1 c craisons
2 T anise seeds
Cream sugar and butter until light and fluffy. Add the eggs one at a time, beating after each addition. Sift the flour, baking powder and salt together. Add to the butter batter and mix till combined. Add the vanilla, anise extract, almonds, craisins and anise seeds.
On a parchment lined baking sheet, divide the batter in half and form into two rectangles, 2 x 12 inches and about ¾ inch thick. Brush with egg wash (1 egg + 1 Tbs water) and
Bake for 35 minutes, or until firm and slightly golden. Cool completely on pan.
Using a serrated knife, slice the rectangles along the short end, about ½ an inch wide. Lay the strips on a sheet, cut side down. Bake for 10 minutes in a 300 degree oven. Flip the biscotti over and bake for another 10 minutes, until lightly toasted. Let cool.
Enjoy dipped into cocoa, or wassail, or in bed late at night.
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