Katie Maley created this marvelous biscotti, which bursts with orange and anise flavor. She has baked it several times for Pendle Hill’s guests.
Gather the ingredients:
- 1 stick butter (8 ounces)
- 7/8 cup sugar
- 1/2 tbsp vanilla extract
- 2 eggs, plus one egg white for wash
- 2 cups flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tbsp anise
- zest of 2 oranges
- 1 cup toasted slivered almonds.
Cream together the butter and sugar. Add the vanilla and eggs one at a time.
In a separate bowl combine the flour, baking powder, salt, orange zest, and anise. Stir in the toasted slivered almonds.
Add the dry ingredients to the wet ingredients. Form into two logs, each about three inches wide. Place on a lightly greased sheet pan. Brush with the lightly beaten egg white.
Bake for 25 minutes at 300° F. Let cool for a few minutes, then slice into 1/2 inch pieces. Place cut side down on the sheet pan and bake for an additional 15-20 minutes. The biscotti should be somewhat dry; adjust the baking time as needed. Enjoy!