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- Biscotti di Anice
- (Anise Cookies)
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- Biscotti is a
catchall word that can be used for any cookie. The literal
translation is "twice cooked", because some
Italian cookies such as these anise cookies are baked first
as long, flat loaves, then sliced and baked again. They are
a family favorite, traditionally dunked in a glass of Vin
Santo, a dessert wine, or in coffee.
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- Ingredients:
1 cup unblanched whole almonds
3 1/4 cups unbleached all-purpose flour, sifted
2 1/2 tablespoons baking powder
1/2 teaspoon salt
5 1/3 tablespoons butter or shortening
6 large eggs
1 cup sugar
2 tablespoons anise extract
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- Directions:
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- Preheat the oven to 350ºF. Lightly grease 2
cookie sheets.
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- Spread the almonds on an ungreased cookie
sheet and toast them for 10 minutes, stirring once or twice.
Transfer the nuts to a bowl and set aside.
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- In a large bowl, combine the flour, baking
powder and salt. Add the butter and rub the mixture with your
hands until it has the texture of coarse corn meal.
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- In a large bowl, beat the eggs well with a
whisk or electric mixer. Beat in the sugar, then the anise
extract. Stir in the flour mixture and mix until a firm dough
is formed. Add the almonds and knead into the dough.
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- Turn the dough out onto a floured surface.
With floured hands, divide the dough in half and shape each
half into a 12 x 3 inch rectangular loaf. Place the loaves on
the greased cookie sheets and bake for 25 minutes, or until
firm to the touch and puffed and light golden. Remove from the
oven and let cool for 5 minutes.
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- Cut each loaf on the diagonal into 1-inch
slices.
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- Place the slices on their sides on the cookie sheets
and bake them for about 7 minutes on each side, or until
toasted and golden brown. Transfer to wire racks to cool. The
cookies will keep in an airtight container for several weeks.
That's it!
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