CHOCOLATE anise ALMOND biscotti cookies Recipe

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By no means a simple tasting chocolate crunch treat, just simply made easy. A few ground anise seeds and roasted almonds chime into this long awaited biscotti.
A slightly sweet chocolate, crunchy biscotti bite. The aromatics coming off the anise seeds really brought this cookie into another class of its own.

For a detailed post...refer to:
http://www.foodessa.com/2015/10/cake-box-biscotti-trick-chocolate-treat.html

Servings: 20 biscotti cookies
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Ingredients

  • . 1 pkg. - (15.25oz.) cake mix*: Chocolate
  • . 1/2 cup All-Purpose flour
  • . 2-1/2 tsps. ground Anise seed
  • . 2 large eggs
  • . 1/2 cup grapeseed oil
  • . 1 tsp. pure Vanilla extract
  • . 1/2 cup roasted Almonds, coarsely chopped
  • . * Make sure to use the same package weight and that it also has the pudding in the mix. I used 'Super Moist' by Betty Crocker.

Directions

  1. . Pre-heat oven to 350F if using a light colored pan. For a dark pan, lower the heat to 325F. Position rack in the center of the oven. Parchment line a large baking sheet.
  2. . In a large bowl, add the flour and ground Anise seed to the cake mix. Make a well in the center. ADD the eggs, oil and Vanilla extract. Give it a light fork whisk.
  3. . With a strong spatula, combine and make sure all dry ingredients are incorporated. Blend in the almonds last. The dough should be thick enough to handle.
  4. . Pat down the dough and place it in hand to slightly shape it into a thick log of sorts.
  5. . Place it onto the parchment paper and carefully shape a 4x12 inch long rectangle. Work it until it becomes a compact package.
  6. . Bake it for the first 35-38 minutes. Remove it from the oven and let it cool on the pan for 15 minutes. Transfer the baked log onto a board to carefully slice it on the bias into 3/4 inch thick pieces. Note: these are a little fragile, therefore, take the time to hold each piece as to carefully slice with a serrated knife.
  7. . Gently place the cookies back onto the baking pan with the cut sides down. Bake again for only 10 more minutes. Again, remove the pan from the oven and cool for 5 minutes before transferring biscotti onto a rack to cool. Store them into a cookie tin for about 2 weeks.
  8. . Flavourful baking wishes...FOODESSA.com

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