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Anise biscotti
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| Artist: |
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| Categories: |
Biscotti, Cereals, Desserts |
| Yield: |
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| Rating: |
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Ingredients:
| 2
| cup | + 2 Tbps flour | | 3/4
| cup | Sugar | | 1
| tbsp | Anise seeds, crushed | | 1
| tbsp | Baking powder | | 1/2
| tbsp | Baking soda | | 1/4
| tbsp | Salt | | 3
| | Egg equivalents (comercial | | | Replacer, 6 whites, etc) | | 2
| tbsp | Grated fresh lemon zest (or | | 1
| tbsp | Dry) | | 1
| tbsp | Fresh lemon juice |
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Procedures:
| 1 | Preheat oven to 325 °F. | | 2 | Coat baking sheet with non-stick spray or parchment. | | 3 | In a medium bowl, combine flour, sugar, anise seeds, baking powder, baking soda, and salt. | | 4 | Whisk together egg equivalents, lemon zest, and lemon juice, and add to the dry ingredients. | | 5 | Mix well. | | 6 | Working on a floured surface, shape dough into two logs, each about 14 inches long and 1-?inches thick. | | 7 | Set the logs on prepared baking sheet, at least 4 inches apart (the dough will spread during baking). | | 8 | Bake for 20 to 25 minutes, until firm to the touch. | | 9 | Transfer the logs to the rack to cool. | | 10 | Reduce oven temperature to 300 °F. | | 11 | Cut the logs diagonally into ?inch-thick slices, using a serrated knife and a gentle sawing motion. | | 12 | Stand the slices on their sides on the baking sheet and return to the oven. | | 13 | Bake for 40 minutes. | | 14 | Remove from oven and cool completely before storing. | | 15 | Biscotti will crisp as they cool. | | 16 | Store, in an air-tight container, up to one month. | | 17 | Makes about 4 dozen biscotti |
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