Almond and Anise Biscotti
- 3 Tbsp. anise seeds
- 1 cup whole almonds, toasted and cooled
- 1 ¼ cup whole-wheat pastry flour
- ¼ tsp. fine sea salt
- 1/3 cup California Olive Ranch extra virgin olive oil, preferably Arbequina
- ½ cup pure maple syrup
- 1 Tbsp. pure vanilla extract
- 1 tsp. almond extract
- 1/3 - ½ cup organic sugar for shaping
- Toast the anise seeds lightly in a small dry skillet over low heat, stirring constantly until fragrant. Cool. Grind in a spice grinder until fine.
- Grind the almonds medium-fine a food processor.
- Place a wire mesh strainer over a medium bowl. Add the pastry flour and salt to a strainer set over a medium bowl, and sift into the bowl. Stir the ground almonds and ground anise into the dry mixture. In a small bowl, whisk the California Olive Ranch extra virgin olive oil, maple syrup, vanilla and almond extracts until well blended.
- Pour into dry mixture and stir until dough forms. A small piece should hold together when squeezed. Allow dough to rest in the bowl for 10 minutes. Turn the dough out onto a piece of parchment paper and cut in half.
- Spread half of the sugar on the counter and roll one piece of the dough in the sugar to a log 11 to 12 inches long. Repeat with the other piece of dough. Wrap each log in plastic wrap, and refrigerate at least 1 hour, or up to 4 hours.
- Position a rack in the middle of the oven and preheat to 350˚ F.
- Line a baking sheet with parchment paper. Unwrap the logs and place on the prepared baking sheet, 3 to 4 inches apart. Bake for 25 to 30 minutes, until firm and lightly browned.
- Cool 10 minutes; then carefully, slide the logs, still on the parchment paper, off the sheet and onto a rack. Cool completely.
- To ensure neat and even slicing, wrap the logs and refrigerate about 1 hour, until cold. The parchment paper can remain on the baking sheet for second baking.
- Preheat oven to 350° F.
- Use a serrated knife to cut ¼ inch thick diagonal slices, creating the typical biscotti shape.
- Cut straight down or saw into the logs gently; experiment to see what creates the neatest slices. Place the biscotti cut-side down on the parchment-lined baking sheet, and bake for 6 minutes. Remove the sheet from the oven and use turn each piece over using a tongs or spatula. Bake 6 to 7 minutes longer, or until dry. Cool the biscotti.
- Store in a tightly covered tin for 1 week. Freeze in an airtight container up to a month.