Biscotti
A basic recipe that has been an all-time favorite in our cooking
classes....just change the nuts to hazelnuts, pecans, peanuts whatever
you wish. Remove the anise seeds if desired. Add 1/2 cup chopped dark
chocolate, or even add 1/4 cup cocoa powder to the flour if you desire
chocolate biscotti. Add 2 tablespoons chopped roasted coffee beans for
mocha. Have fun! This is especially wonderful dipped into Pessagno Port
wine. Have some chunks of dark chocolate on the plate as well. Dip, sip,
and munch.
2/3 cup whole almonds
1 tablespoon anise seeds
2 tablespoons apple juice, orange juice or other liquid suitable to your
"theme" (Sambucca is good with anise)
1/2 cup real butter
3/4 cup sugar
2 eggs
2 cups plus 2 tablespoons unbleached all -purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Microwave the nuts in bowl on high power for 2 minutes. Stir. Microwave
another 1 min., to finish toasting. Set aside to cool. Preheat oven to
350 degrees. Place anise seeds in a small bowl. Add the juice and heat
in microwave oven on high for 10-15 seconds, or until steaming. Set
aside. In batter bowl, beat butter and sugar until light and fluffy.
Beat in eggs. Add anise seed mixture. Whisk together the flour, baking
powder, and salt in another bowl. Add to the creamed mixture, mixing
just until blended. Chop nuts in food processor just until chunky, not
fine. Fold into the dough. Divide dough in half. On a non-stick lined
baking sheet, pat the dough into two logs about 1/2 inch high, 1 1/2
inches wide, and 14 inches long, spacing about 2 inches apart, dusting
with flour as necessary. Bake for 25 minutes, or until lightly browned.
Transfer to a cutting board. With a serrated knife, slice at a 45 degree
angle about 1/2 inch thick. Place the slices upright 1/2 inch apart on a
baking sheet and return to the oven for 10 minutes longer to dry
slightly. Let cool on a rack. Store in a tightly covered container.
Makes about 3 1/2 to 4 dozen. |
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