my favorite biscotti
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I've not made this, but found the recipe in USA Weekend magazine. I didn't want to lose it, so thought I'd post it here! I hope to try it & give it as gifts for the holidays.
(1 rating)
Ingredients For my favorite biscotti
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3 1/2 cunbleached all-purpose flour
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1 tspbaking powder
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3/4 tspsalt
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4 lgeggs, 2 egg yolks, and one egg white for brushing
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2 cgranulated sugar, plus extra for sprinkling
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2 tspvanilla extract
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2 Tbspalmond liqueur, such as disaronno
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1 Tbspanise seed
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4 ccoarsely chopped whole almonds
How To Make my favorite biscotti
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1Adjust oven rack to lower-middle & upper positions & heat oven to 325 degrees. Line 2 large, rimmed baking sheets with parchment paper.
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2Whisk flour, baking powder & salt in a medium bowl. Beat eggs, egg yolks & sugar with an electric mixer in a large bowl until light, about 2 minutes; beat in vanilla, liqueur & anise. Beat in dry ingredients & then almonds to form sticky but workable dough.
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3Divide dough into four portions on a heavily floured board, rolling each portion into an approximate 15- x 2-inch log.
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4Carefully transfer 2 logs to each baking sheet brushing each with egg white & sprinkling with sugar. Bake until pale golden & just beginning to crack, 20 to 25 minutes.
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5Cool cookie logs on baking sheet until tepid, about 40 minutes. Keeping oven racks in position, heat oven to 200 degrees. Slice logs diagonally 1/2 inch thick with a serrated knife, laying slices on baking sheets in single layer. (There will be enough cookies for 3 sheets) Working 2 sheets at a time, bake biscotti until crisp & golden, about 25 minutes. Remove from oven & cool. Can be stored in airtight container up to 2. weeks
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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