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Italian anise cookies (biscotti d'anici)
Artist: _
Categories: Cookies & Bars, Desserts, Italian, Western European
Yield: 48
Rating: 0
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Ingredients:
1/2 cupButter, softened
1 1/3 cupSugar
1/2 tspSalt
1 medOrange, zest only, finely
-grated
1 medLemon, zest only, finely
-grated
1 tbspAnise seed
3 Eggs
3 cupFlour
2 1/2 tspBaking powder
1/2 tspBaking soda
2 cupAlmonds, coarsley chopped
-toasted
CHOCOLATE FOR DIPPING
6 ozSemisweet chocolate, melted
Procedures:
1Description: crunchy, almond biscotti perfect for dunking in coffee, tea or your favorite dessert wine.
2Can be dipped in chocolate, too! preheat oven to 32Beat together butter, sugar, salt, lemon and orange zest and anise seed until light.
3Add eggs one at a time, blending after each addition.
4Stir in flour, baking powder and soda, and nuts.
5Divide dough into thires.
6With buttered fingers, shape each portion into a log, about 12 inches long and 1 ?inches in diameter.
7Place logs on well-greased baking sheets (two logs on one sheet, third log on a second sheet).
8Using palms, flatten loaves to about 1-inch thickness.
9Bake 25 minutes, rotating sheets midway through baking.
10Remove loaves from oven, reduce heat to 27Using a thin bladed knife, cut loaves at a 45°F angle into ?inch slices.
11Lay slices, cut-side down, 1 ?inches apart on baking sheets.
12Bake an additional 40 minutes, or until very dry.
13Cool cookies on rack.
14Store airtight 10 days.
15Chocolate-dipped biscotti.
16Melt 6 oz of semisweet chocolate.
17Line 2 large baking sheets with waxed paper.
18Dip ?inch of both ends of cooled cookies in melted chocolate, lay on papered sheets to dry
 
 
 
 

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