Biscotti Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cookies · Cooking Club · Italy


From Dorothy McNett's recipes at 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 Port or moscato 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 unsalted butter, softened
3/4 cup sugar
2 eggs
2 cups plus 2 tablespoons unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt

Roast the almonds in glass measuring cup in microwave for 2 minutes. Stir. Add 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 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 silicone 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 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.

Recipe created 1994-10-15.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.