Walnut and Anise Biscotti

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

 

Walnut and Anise Biscotti
Walnut and Anise Biscotti
Servings
24biscotti
Servings
24biscotti
Ingredients
Servings: biscotti
Units:
Ingredients
Servings: biscotti
Units:
Instructions
  1. Preheat oven to 325°F (160°).
  2. In bowl beat butter and sugar with hand mixer until pale and fluffy. Beat in eggs until well combined.
  3. In small bowl whisk together flour and baking powder, walnuts, dried cranberries, anise and lemon zest. Add to butter mixture and mix well.
  4. 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.
  5. 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).
  6. 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.