Anise And Walnut Biscotti
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Anise And Walnut Biscotti
  Biscotti    Cookies    Walnuts  
Last updated 6/12/2012 1:04:00 AM. Recipe ID 28272. Report a problem with this recipe.
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      Title: Anise and walnut biscotti
 Categories: Cookies
      Yield: 48 Biscotti
 
  1 2/3 c  Bread flour
      2 c  Cake flour
      2 c  Walnut pieces
    1/2 ts Baking powder
    1/4 ts Baking soda
      1 tb Anise seeds
    1/2 c  Unsalted butter
      3    Eggs
  1 1/3 c  White sugar
      2 ts Lemon zest
      2 ts Orange zest
    1/2 ts Anise extract
      8 oz Bittersweet or semisweet
           Chocolate, optional
 
  Blend bread and cake flours, walnuts, baking powder, baking soda and
  anise seeds in bowl. Melt butter and set aside to cool.
  
  Beat 2 eggs, 1 additional egg yolk and sugar until smooth. Reserve the
  remaining egg white. Stir in zests and anise. Add butteer and mix
  until smooth. Add dry ingredients and mix to smooth dough.
  
  Roll dough into 2 14inch logs and place on baking sheet lined with
  parchment paper. Press tops of logs to flatten slightly. Brush with
  reserved egg white.
  
  Bake at 375 degrees F. until logs are light brown, but still give
  slightly when tops are pressed, about 30 minutes. Remove pan from
  oven and reduce temperature to 325 degrees.
  
  While logs are still warm, cut diagonally into 1/2 inch slices. Return
  slices to baking sheet, placing on sides. Return to oven and bake
  until cookies are lightly brown, about 15 minutes. Remove from oven
  and cool on wire racks.
  
  Cut chocolate into 1/2 inch chunks. Place 2/3 in stainless steel bowl,
  spreading in even layer over bottom and up sides of bowl. Cover bowl
  with plastic wrap. Fill medium saucepan 1/3 full of water. Bring
  water to simmer over high heat. Remove pan from heat and set bowl of
  chocolate over top. Let stand until 80% of the chocolate has melted.
  
  Do not let temperature of chocolate drop below 88 degrees on candy
  thermometer. If so, place bowl over saucepan of warm water and
  continue stirring. Stir until chocolate is smooth and glossy.
  
  Have clean sheet of waxed paper nearby. Dip 1/2 of each cookie in
  chocolate. As cookie is removed, scrape top and bottom against side
  of bowl to remove excess chocolate. Set cookies on waxed paper until
  chocolate sets, about 3 hours or put into freezer for about 20
  minutes. 




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Recipe ID 28272 (Apr 03, 2005)

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