Saturday, December 15, 2012
From the kitchen of One Perfect Bite...We are delivering Christmas baskets to the neighbors this afternoon. I've just made a last minute addition to them because they weren't quite full enough to achieve the look I was aiming for. I decided to use these anise flavored biscotti as a filler because, while they are delicious, they are also very easy to make. As it happens, they're also one of my favorite cookies and I liked the thought of holding a few of them back for my own consumption. They are wonderful with a cup of coffee and it is a near perfect treat for those of us who don't like our desserts to be too sweet. The cookies have a mild licorice flavor that is a perfect way to end a meal. I have one caution to share with those of you who plan to give this recipe a try. The dough is very soft and I've found it best to form the logs on prepared cookie sheets rather than attempt a transfer from the counter to the pan. You'll also want to form long, narrow logs because this is a dough that spreads and will encroach, amoeba-like, on its neighbor if given half a chance. I do hope you will try this recipe. This biscotti would be a perfect addition to your holiday cookie tray. Here's how they are made.
Anise Biscotti...from the kitchen of One Perfect Bite courtesy of Carroll Pellegrinelli at about.com
3-1/4 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
1-1/2 cups sugar
10 tablespoons (1-1/4 stick) butter, melted
3 large eggs
1 tablespoon anise extract
2 teaspoons ground aniseed
1 cup slivered almonds, lightly toasted, hand-crushed
1) Preheat to 350 degrees F. Line baking sheet with parchment paper.
2) Mix flour, baking powder, and salt with a wire whisk.
3) Cream sugar and butter. Add eggs one at a time. Mix in anise extract and ground seeds.
4) Gradually add flour mixture until well combined. Hand stir in almonds.
5) Divide dough in half. Shape into two logs, about 12-inches long, and place on baking sheet. Bake until golden brown, about 30 minutes. Remove from oven and transfer pans to wire racks for cooling. Let pans sit until biscotti are completely cool, about 25 minutes. Slice logs diagonally into 1/2 to 3/4-inch slices.
6) Discard parchment paper, and place log slices, cut side down on baking sheet. Bake for 12 minutes. Turn and bake for 8 minutes longer, or until just beginning to color. Biscotti can be made 1 week before you plan to serve them if they are stored in an airtight container. Yield: 2 dozen biscotti.
One Year Ago Today: Mulled Cranberry and Cider Punch
Two Years Ago Today: Miso Soup
Three Years Ago Today: Warm Apple Pudding with Hot Caramel Sauce