orange anise almond biscotti

I tried this recipe 'coz I bought some star anise and was planning to cook something out of it. Unfortunately, I couldn't get around doing it. Work has been so crazy lately and leaving work on time has been next to impossible the past few months.

orange zest, rum, almond extract and vanilla extract getting to know each other.

I am also in the habit of buying ingredients with a vision of a baked good that I can bake with it and since I haven't had the time lately, they piled up in the fridge. When i finally gotten around to it, I had star anise, almonds, rum and oranges at my disposal.

I searched the web and found that oranges and star anise apparently complement each other in terms of flavor. Booze is almost always a good addition to any baked good and nuts are a healthy addition to any cookies. And since I love love coffee, baking biscotti to go with it is the obvious choice. grab a few of these and dip them in coffee and your day have just gotten better. Trust me.

Orange Anise Almond Biscotti

Ingredients:
Makes: 40 cookies

2 1/4 all purpose flour 
2 teaspoons baking powder 
1/3 teaspoon salt 
2 tbsp rum or brandy
3/4 teaspoons anise extract (optional)
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup white sugar 
1/2 c butter, softened 
2 eggs 
1/2 cup almonds, chopped
1 tablespoon ground star anise (i took about 3-4 star anise and ground it using a mortar and pestle)
zest of half an orange

Directions

1) Preheat oven to 180 degrees C (350 F).

2) Line 2 baking trays with baking paper or foil.

3) In a medium bowl sift together flour, baking powder and salt. Set aside.

4) In a small bowl combine rum, orange zest and vanilla extract. Set aside.

5) In large mixing bowl beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and ground star anise.

6) Spoon mixture in two 5cm x 30cm lines on prepared trays and then shape into logs using moistened fingertips.

7) Bake for approximately 30 to 35 minutes or until golden and firm to the touch. Remove from oven and cool completely. Reduce the oven temperature to 150 degrees C. 
Cut cooled logs on the diagonal into 2cm thick slices using a serrated knife. Lay slices on baking trays. 

8) Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Cool completely on cake racks.

9) Store in an airtight container. This will keep for a week (although since my dad also liked them, this one whole batch only lasted for a 3 days)

Adapted from: McCormick