Almond Biscotti

Serve with St. Supéry Moscato

Biscotti literally translated means “twice cooked”. These little Italian cookies are great with Moscato. Try dipping them in the wine for a special treat.

½ cup almonds – chopped

4 ounces butter – unsalted

¼ cup sugar

2 large eggs

1 tablespoon brandy

1 teaspoon anise seed

1 teaspoon anise extract

2 ¼ cups all-purpose flour

1 ½ teaspoon baking powder

¼ teaspoon salt

Preheat oven to 350 degrees

Cream the butter with the sugar in a food processor or mixer until fluffy. Beat in the eggs one at a time until smooth. Beat in the brandy, anise seed, and anise extract. Mix in the flour, baking powder and salt. Stir in the chopped almonds.

Roll into one-inch diameter logs and bake on a parchment paper lined baking sheet for 35 minutes until firm and lightly browned on top. Cool on a rack for 10 minutes then slice into ½” thick pieces. Lay the cookies on a baking sheet and return to the oven for 20 minutes. Turn once so that both sides dry. Cool on a rack and store in a tightly covered tin or zip lock bag.

Makes approximately 30 cookies.