Biscotti Cookies Italian
Last updated 6/12/2012 12:51:45 AM. Recipe ID 13389. Report a problem with this recipe.
Title: Biscotti all'anice
Categories: Cookies, Italian
Yield: 48 Servings
2 ts Anise extract
3/4 c Sugar
1 pn Salt
1 1/2 c All-purpose flour
1/4 c Cornstarch
1/2 ts Baking powder
PREHEAT OVEN TO 350F. Combine the eggs, extract, sugar and salt in a
mixingbowl or the bowl of an electric mixer and whip with a hand
mixer set at high speed or in a heavy duty mixer fitted with the
whip. Continue whippinguntil the mixture is very light and increased
in volume, 6-7 minutes. Whilethe egg mixture is whipping, combine the
flour, cornstarch and baking powder and stir to mix. Remove the
whipped eggs from the mixer and sift over the flour mixture in
three additions, folding it in after each addition with a
rubber spatula. The batter will lose most of its air and become
rather stiff. Pipe the batter, using a pastry bag with a 3/4-inch
opening, but no tube, onto a jelly roll pan lined with parchment
paper or buttered wax paper. Pipe two logs about 1 1/2 inches wide
and the length ofthe pan. Bake the logs about 20 minutes, until they
are well risen and golden. Remove from oven and place logs on a
cutting board to cool about 10 minutes. Using a sharp, serrated
knife, slice the logs diagonally at 1/2-inch intervals. Place the
biscotti cut side down on the pan and return them to the oven for
about 10-15 minutes, until they color lightly on the cut surfaces.
Cool the biscotti on the pans and store them in a tin betweenlayers
of wax paper.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
Didn't find the recipe you were looking for? Search for more here!