I had planned on a post of vegetarian Super Bowl apps for party planning. However, time being at a premium during this relocation process, you are getting my go-to biscotti recipes instead.
These are super easy to make and delicious, IIDSSM. Enjoy!
SP’s Biscotti Times Two
2 cups white sugar
1 cup butter softened
4 1/2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup brandy
1 1/2 teaspoons anise extract
1 1/2 teaspoons vanilla extract
1 cup almonds, slivered
1-2 tablespoons anise seed
Preheat oven to 350 degrees F. Place parchment paper or silicone baking mats on two half sheet pans.
In a mixing bowl, cream sugar and butter until fluffy.
Add eggs one at a time, incorporating each before adding the next.
In a measuring cup, combine brandy, anise extract and vanilla.
In a separate bowl, mix flour, baking powder and salt.
With the mixer running, alternately add flour mixture and brandy mixture to the butter mixture, beginning and ending with the dry ingredients.
Stir in the almonds and anise seed.
Wet your hands with cold water. Using your hands, drop dough onto prepared half sheet pan, forming two 2-inch wide x 13-inch long strips on each sheet. Moisten your fingertips again as needed and smooth dough into logs. (Seriously, using your hands for this step is by far the most efficient method!)
Bake about 30 to 35 minutes or until golden and firm to the touch.
Cool the sheet pans on racks until completely cool. Turn oven temp down to 300 degrees F.
Cut fully cooled logs on the diagonal into 3/4-inch thick slices using a super sharp knife. Place the slices cut sides down on the sheet pans.
Bake for about 20 minutes, turning after 10 minutes, until cookies are dry and slightly brown. Remove to a rack and cool.
Variation: Apricot & Almond Biscotti
Substitute almond extract for the anise extract and omit the anise seed.
Stir in 1 cup chopped dried apricots. Continue the process as described.
After these biscotti are completely cooled, I like to dip one end in dark chocolate. White chocolate drizzle also goes well.
In place of the apricots, you could use dried cherries, or dried cranberries for a seasonal twist.