Almond Anisette Biscotti: Italian cookie recipe
This recipe makes 40 servings
|Per Cookie: about||-|
|total fat||3 g|
|sat. fat||1 g|
- Portion size: 40
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.
- 3 3eggeggs
- 1 cup 1cupgranulated sugar
- 1/4 cup 1/4cupunsalted butter, melted and cooled
- 1 tsp 1tspaniseed, lightly crushed
- 2 cups 2cupsall purpose flour
- 2 tsp 2tspbaking powder
- 1/4 tsp 1/4tspsalt
- 3/4 cup 3/4cupwhole unblanched almondunblanched almonds
- 1 1egg whiteegg whites
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.)
Source : Canadian Living Magazine: June 2007