Anise Biscotti with Pignolis (Pine Nuts) is a classic! Hazelnut Biscotti is another classic cult favorite of biscotti lovers. There are a multitude of variations of biscotti today. But sometimes I really want a pure, unadulterated, classic biscotti. In this recipe the Pignolis give the biscotti great texture and a buttery flavor, and the anise seed is, well, just classic! They are a beautiful cookie!
Classic Anise Biscotti with Pignolis
Preheat your oven 350º degrees. Lay out a parchment lined cookie sheet.
2 1/2 Cups Superfine Blanched Almond Flour
1/2 Cup Clear Honey
2 Tablespoons Coconut Flour
1/2 Cup Pignolis (Pine Nuts)
1 Teaspoon Ground Anise
2 Teaspoons Vanilla Extract (SCD Legal)
1/2 Teaspoon Baking Soda
1/4 Teaspoon Himalayan Pink Salt or Sea Salt
In a medium bowl, beat your eggs. Stir in the clear honey and vanilla extract. In a separate bowl with a wire whisk, blend your dry ingredients (Almond Flour, Coconut Flour, Ground Anise, Baking Soda and Salt). Add the wet ingredients to the dry and stir to combine with a rubber spatula. Fold in 1/4 Cup of Pignolis. Turn out on the parchment lined cookie sheet and form into a 12×6″ rectangle. Press the remaining 1/4 cup of Pignolis into the top of the dough. Bake in the 350º oven for 20 minutes. Remove from the oven and cool completely. With a serrated knife, slice the cooled biscotti starting on the short end into 1/2 inch wide diagonal slices. Lay back on the parchment lined cookie sheet, one cut side down and bake for 7 minutes, turn the biscotti over to the other cut side and bake another 7 minutes until golden brown.
You can enjoy these delicious biscotti any time of year when you are in the mood for a classic flavor!
Enjoy your day and keep being awesome!!!!