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Recipe
Ingredients
- 3/4 cup butter
- 1 cup sugar
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Tips
& Tricks
To form the
rolls for the Biscotti you will need to scoop out portions of the dough
from the bowl. Be sure to have extra flour nearby for your hands.
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- 3 eggs
- 3 cups flour
- 2 teaspoons vanilla
- 2 tablespoons Anise seed
- 3 3/4 teaspoons baking
powder
- 1 cup chopped Almonds
(can substitute with Walnuts)
Cooking Biscotti
To
prepare the biscotti, cream butter, sugar and 1 tablespoon anise seed. Add
eggs and vanilla. Combine flour, baking powder and 1 tablespoon Anise seed.
Add to cream mixture. Add nuts, mix in, and form cookie dough into 2 or 3
long thin rolls. Place rolls on an ungreased baking pan or cookie sheet and
bake biscotti cookie rolls at 350 degrees 15 to 20 minutes, or till light
brown. Remove from oven and cut diagonally into 1/2 to 3/4 inch slices. Put
back in oven and bake an additional 10 to 15 minutes or till Biscotti is
lightly toasted.
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Tips
& Tricks
Store crackers
in the freezer to retain freshness
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You
want the biscotti to dry slightly. It will look somewhat like a elongated
piece of French bread, except smaller.
This cookie is one of the authentic Italian desserts, oftentimes served as a
snack when family or friends visit or served with a cup of coffee. There are
many variations and different recipes for this cookie and I have yet to find
one that I did not enjoy. Italian Biscotti are a great snack food to have on
hand and they also make an excellent gift for the holidays and other special
occasions.
For an adult snack you can add an ounce of rum and/or brandy to this biscotti
recipe. In doing so, increase the amount of flour slightly.
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