Anise Flavoured Almond Biscotti

3 batches of Almond Biscotti

Coffee and biscotti go together like bagels and cream cheese. I've been buying Nonni's Biscotti for decades. They come in a package of 8 biscotti at .50 cents for each biscotti. During the COVID-19 pandemic, Nonni's Biscotti along with so many other food items were scarce, so I had to resort to baking them myself because after all this time, they've become a habit and an addiction.

I bought a biscotti pan which included a basic biscotti recipe. Since the recipe is printed on a slip of paper and because there is no URL to link to, the recipe has been re-written below in my own words. I've also taken the liberty to add anise seeds and almond extract to the list of ingredients.

Oatmeal Cookies - Sugar and Fat Free

1st attempt

2nd attempt

This is an adaptation of a recipe I found on Don Colbert's Facebook page and it appealed to me because I'm always looking for a 'good' snack around 3 o'clock in the afternoon.  It was so fast and easy to prepare and was done in under an hour. The difference between the 1st and 2nd attempts was the first batch was baked almost immediately after mixing the ingredients together. The second batch was set aside for 30 minutes in the refrigerator so that the oats absorbed the moisture from the wet ingredients. The first batch was a little dry whereas the second batch made for a much more moist cookie that reminded me of banana fritters.

Ingredients: (makes approx. 15 cookies)

2 cups Quaker Old Fashioned Oats

3 large ripe bananas, mashed

1 (4 oz.) tub apple sauce with cinnamon

1/4 cup milk or coconut milk

1/2 cup golden raisins and/or dried cranberries

1 tsp. vanilla extract

1 tsp. cinnamon powder

Directions:

1. Preheat oven to 325°F.
2. Combine all ingredients and set aside for 30 minutes in the refrigerator.
3. Drop by spoonfuls onto a greased cookie sheet.
4. Bake at 325°F for 20-25 minutes.
5. Cool on a wire rack.