As much as we love the gingerbread biscotti, we were ready for a change. I dug out a biscotti recipe I had saved from an old issue of an Eating Well magazine, or was it Cooking Light? I remembered being fond of it so I baked up a batch and my memory served me well. This might become my new favorite. It has no added fat–no butter or oil. It bakes up crispy and crunchy. I admit I added the chocolate dip for fun but I have since made another batch and left it plain. Still very good. So if have you have been hesitating because of the more complex recipe of the Gingerbread biscotti–this leaner biscotti recipe is for you–simply wonderful flavor and texture.
Hazelnut-Anise Biscotti (Anicini)
1 cup whole hazelnuts (5 ounces)
2 1/4 cups all purpose flour (I used white whole wheat pastry flour)
4 teaspoons aniseed
1 tsp baking powder
1/2 teaspoon salt
3 large eggs
1 cup sugar
1 tsp pure vanilla extract
Preheat oven to 325 degrees. Line a baking sheet with parchment.Spread hazelnuts on a baking sheet and toast for 8-12 minutes until lightly browned. Cool and chop in food processor.
In a bowl, stir together flour, aniseed, baking powder and salt. Beat eggs, sugar and vanilla with an electric mixer on high speed until thick and pale–about 3 minutes. With a spatula or wooden spoon, sitr in dry ingredients, blend gently, and add hazelnuts. Dough is very soft. Using wet spatulas, shape into three logs.
Bake 30 minutes or until lightly browned.
Cool slightly and cut into 1/2 inch slices. Stand slices on cooling rack in the pan. Bake an additional 10-15 more minutes to crisp. Cool on rack. Store in an airtight container at room temperature for up to 1 month.
Makes 4 dozen. 60 calories per cookie, 1 gr protein, 2 gr fat.