We have never been a bacon and egg breakfast family. For as long as I remember, I have been watching my Dad dipping his biscotti in a freshly made cup of coffee. Coffee and biscuits made by Mum. They were often with nuts or just plain, but the simplicity of these biscuits surprised me with how moreish they are. They would rival any biscotti at any pasticceria!
Ingredients 8
3 eggs
250 g caster sugar
80 g butter, melted
1 tbsp ground aniseed
1 shot anisette liqueur
salt
500 g self-raising flour, sifted
200 g almonds, roughly chopped
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Method 6
Beat and until pale. Add , and and a pinch of salt.
Sift into the wet mixture and mix till combined. Move dough to a floured surface and kneed until combined. Add and mix until evenly distributed.
Divide the dough mixture evenly and form into little logs. Put on baking paper and bake on 180 degree Celsius until just kissed golden.
Remove from the oven and allow to cool slightly.
Using a serrated knife gently cut the logs on a diagonal and place back on the baking tray. Bake again until golden brown.
Allow to cool. Serve and dip into your cup of espresso.
