Almond Anisette Biscotti: Italian cookie recipe
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This recipe makes 40 servings
Nutritional Info |
|
|---|---|
| Per Cookie: about | - |
| cal | 74 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 17 mg |
| sodium | 36 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit A | 2 |
| folate | 7 |
This well-known twice-baked cookie has the licorice scent and flavour of anise. Some variation of this Italian cookie recipe is always found at every wedding shower.
Ingredients
- 3 eggs
- 1 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled
- 1 tsp aniseed, lightly crushed
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup whole unblanched almonds
- 1 egg white
Preparation
In large bowl, beat eggs with sugar until pale and thickened; beat in butter and aniseeds. In separate bowl, whisk together flour, baking powder and salt ; stir into egg mixture. Stir in almonds.
Divide dough in half. With floured hands, shape each into 12-inch (30 cm) long log. Place on parchment paper–lined baking sheet. Press to flatten slightly. Whisk egg white until foamy; brush over tops of logs.
Bake in centre of 350°F (180°C) oven for about 25 minutes or until firm to the touch and golden. Transfer to rack; let cool completely.
With serrated knife, cut each log into 1/2-inch (1 cm) thick slices; place, cut side down, on baking sheet. Bake in centre of 350°F (180°C) oven until firm and golden, turning once, about 15 minutes. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days.)
Divide dough in half. With floured hands, shape each into 12-inch (30 cm) long log. Place on parchment paper–lined baking sheet. Press to flatten slightly. Whisk egg white until foamy; brush over tops of logs.
Bake in centre of 350°F (180°C) oven for about 25 minutes or until firm to the touch and golden. Transfer to rack; let cool completely.
With serrated knife, cut each log into 1/2-inch (1 cm) thick slices; place, cut side down, on baking sheet. Bake in centre of 350°F (180°C) oven until firm and golden, turning once, about 15 minutes. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days.)
Source : Canadian Living Magazine: June 2007
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