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Рецепт Italian Anise Cookies (Biscotti D'anici)
by Global Cookbook

Italian Anise Cookies (Biscotti D'anici)
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  Порций: 12

Ингредиенты

  • 1/2 c. Butter, softened
  • 1 1/3 c. Sugar
  • 1/2 tsp Salt
  • 1 med Orange, zest only, finely grated
  • 1 med Lemon, zest only, finely grated
  • 1 Tbsp. Anise seed
  • 3 x Large eggs
  • 3 c. Flour
  • 2 1/2 tsp Baking pwdr
  • 1/2 tsp Baking soda
  • 2 c. Almonds, coarsley minced toasted
  • 6 ounce Semisweet chocolate, melted

Инструкции

  1. DESCRIPTION: Crunchy, almond biscotti perfect for dunking in coffee, tea or possibly your favorite dessert wine. Can be dipped in chocolate, too!
  2. Preheat oven to 325. Beat together butter, sugar, salt, lemon and orange zest and anise seed till light. Add in Large eggs one at a time, blending after each addition. Stir in flour, baking pwdr and soda, and nuts. Divide dough into thires. With buttered fingers, shape each portion into a log, about 12 inches long and 1 1/2 inches in diameter. Place logs on well-greased baking sheets (two logs on one sheet, third log on a second sheet). Using palms, flatten loaves to about 1-inch thickness. Bake 25 min, rotating sheets midway through baking. Remove loaves from oven, reduce heat to 275. Using a thin bladed knife, cut loaves at a 45-degree angle into 3/4-inch slices. Lay slices, cut-side down, 1 1/2 inches apart on baking sheets. Bake an additional 40 min, or possibly till very dry. Cold cookies on rack. Store airtight 10 days. CHOCOLATE-DIPPED BISCOTTI. Heat 6 ounce of semisweet chocolate. Line 2 large baking sheets with waxed paper. Dip 3/4 inch of both ends of cooled cookies in melted chocolate, lay on papered sheets to dry.