Growing tired of the same old 5:30 a.m. routine, I finally decided enough was enough. Remembering an old recipe I had made long ago I made a few changes to create something worth waking to before the night finally subsided each morning.
Like a tiny old Italian woman I set to work on my biscotti. With a scoop of this and a dash of that I pulled forth from the oven something worth waking for. Mix whatever you’d like into these delicious treats and start your day off right
“Seasoned arugula, tart pickled watermelon, candied watermelon rind, salty feta cheese, crumbled pine nuts, minced dried cranberries, sweet balsamic glaze and a watermelon juice reduction with crunchy bread sticks.”
Prep Time: 10 minutes Total Time: 1 hour Makes: 10 cookies
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 tablespoon ground anise seed or 1/2 tablespoon anise extract
1 1/2 tablespoons anise seeds
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups chopped almonds
In a large mixing bowl, whip together the eggs, brown sugar, granulated sugar, and salt until glossy and well combined.
Mix in the ground anise, anise seeds, sifted flour, and baking powder.
Add the almonds and mix until distributed evenly.
Using plastic wrap, form the dough into an even brick no more than 3/4 inches high and 5-6 inches wide. Refrigerate until firm.
Unwrap the brick onto parchment paper, insert into the oven, and reduce oven temperature to 325 degrees Fahrenheit and bake for 30 minutes. Remove and allow to cool.
Cutting on a bias, cut 1/2 inch cookies and place back onto the baking sheet. Place face down on the baking sheet and bake for 30 minutes at 275 degrees Fahrenheit.
Allow the biscotti to cool completely to become firm.
*Store in an airtight container to keep crisp.
Nutrition Information %Daily Value
Serving Size: 1 Serving *Based on a 2000 calorie diet
Calories: 148 Added Sugars: 5g Vitamin A 1%
Total Fat: 7g Vitamin B6 3%
Saturated Fat: 1g Vitamin B12 2%
Cholesterol: 25mg Vitamin C 0%
Sodium: 171mg Vitamin D 1%
Potassium: 113mg Iron 16%
Total Carbohydrates: 17g Calcium 4%
Dietary Fiber: 2g Riboflavin 14%
Protein: 5g Folate 11%