Donna Walsifer
Biscottis
My late aunts, Chick and Fran, found a recipe for Italian biscotti in a newspaper. Both have passed away, but they taught me how to make the most delicious Italian biscotti. The biscotti have anise seed and for the nuts in this recipe, I use ground almonds.
The trick to making biscotti is to make sure that you thoroughly bake the cookie during the first baking period. If you undercook the cookies, you'll find raw cookie dough in the center and you'll end up with a heavy, dense cookie. I also started sifting my flour before mixing into the liquid ingredients.
You can purchase anise seed from Penzeys Spices. When I purchase anise seed, I purchase it in bags and in multiple quantities. I have received many compliments on these cookies. What's also great about them is that bakes a decent quantity of cookies for gift giving.
You can purchase anise seed from Penzeys Spices. When I purchase anise seed, I purchase it in bags and in multiple quantities. I have received many compliments on these cookies. What's also great about them is that bakes a decent quantity of cookies for gift giving.
Italian Biscotti
Source: unknown
Yield: approximately 9 dozen
Ingredients
2 cups granulated sugar
1 cup melted butter (2 sticks)
4 tablespoons anise seed
1 teaspoon anise extract
1 teaspoon anise oil (optional)
2 teaspoons vanilla plus 1 tablespoon water (or 3 tablespoons bourbon)
2 cups chopped nuts (use sliced almonds and crush a little, optional)
6 eggs
5-1/2 cups flour
1 tablespoon baking powder
Preparation
*Note – test the loaves as you would test for a cake’s doneness. If you do not thoroughly cook the loaves the first time, you will find that the center of the loaves will be almost raw and will not slice properly. When you bake for the second time, the under cooked loaves will have a heavy center.
Source: unknown
Yield: approximately 9 dozen
Ingredients
2 cups granulated sugar
1 cup melted butter (2 sticks)
4 tablespoons anise seed
1 teaspoon anise extract
1 teaspoon anise oil (optional)
2 teaspoons vanilla plus 1 tablespoon water (or 3 tablespoons bourbon)
2 cups chopped nuts (use sliced almonds and crush a little, optional)
6 eggs
5-1/2 cups flour
1 tablespoon baking powder
Preparation
- Preheat oven to 375° and line two baking sheets with parchment paper.
- Mix sugar with melted butter, anise seeds, extracts (or the optional bourbon) and nuts. Beat in eggs. Sift and measure flour with baking powder into sugar mixture; blend thoroughly. Dough will be soft.
- Using a stiff rubber spatula, shape dough to form 2 flat loaves that are ½-inch thick, and 2-inches wide as long as the cookie sheet. Bake at 375° for 20 minutes*. Insert toothpick in center of log. If it comes out clean, remove from oven. If toothpick is not clean, continue to bake and retest.
- Cool loaves on cookie sheet for 10 minutes. When loaves are cool to touch, using a serrated edge knife, cut into diagonal slices about ½ to ¾-inch thick. Lay slices on cookie sheets close together and return for 15 minutes, or until lightly toasted. Cool and store in airtight container.
*Note – test the loaves as you would test for a cake’s doneness. If you do not thoroughly cook the loaves the first time, you will find that the center of the loaves will be almost raw and will not slice properly. When you bake for the second time, the under cooked loaves will have a heavy center.