Walnut and Anise Biscotti

Name: Walnut and Anise Biscotti
Yield: 24 biscotti
Ingredients: 1/2 cup butter; 3/4 cup light brown sugar (lightly packed); 2 eggs; 1 1/2 cups all-purpose flour; 2 tsp baking powder; 2 cups walnuts (roughly chopped); 1 cup dried cranberries or dried cherries; 1 tsp anise seed; 2 tsp lemon zest

Best Health

Middle-Eastern flavour is infused into this recipe from Israel. Anise seed adds a distinctive taste to these biscotti and makes every bite out of this world.

Recipe courtesy California Walnuts

Servings

24biscotti

Servings

24biscotti

Course Brunch, Snacks
Cuisine Bread and Muffins

Ingredients

1/2 cup butter
3/4 cup light brown sugar lightly packed
2 eggs
1 1/2 cups all-purpose flour
2 tsp baking powder
2 cups walnuts roughly chopped
1 cup dried cranberries or dried cherries
1 tsp anise seed
2 tsp lemon zest

Servings: biscotti

Units:

Ingredients

1/2 cup butter
3/4 cup light brown sugar lightly packed
2 eggs
1 1/2 cups all-purpose flour
2 tsp baking powder
2 cups walnuts roughly chopped
1 cup dried cranberries or dried cherries
1 tsp anise seed
2 tsp lemon zest

Servings: biscotti

Units:

Course Brunch, Snacks
Cuisine Bread and Muffins

Instructions

Preheat oven to 325°F (160°).
In bowl beat butter and sugar with hand mixer until pale and fluffy. Beat in eggs until well combined.
In small bowl whisk together flour and baking powder, walnuts, dried cranberries, anise and lemon zest. Add to butter mixture and mix well.
Shape dough into a large log, about 4' x 12' (10 cm x 30 cm). Arrange on a parchment-lined baking sheet and bake in centre of preheated oven until golden, approximately 30 minutes.
Let cool for 15 minutes and slice into 1/4-inch (1/2 cm) thick slices (diagonally for longer cookies or straight across for smaller).
Return biscotti to baking sheet, cut side down, and bake for an additional 10 minutes. Flip to other side and bake 10 minutes longer, or until completely dry.