'Twice Baked' Traditional Italian Biscotti
Written by Administrator
Sunday, 21 January 2007 10:26
In a large mixing bowl, beat together in this order:
- 1/2 cup butter
- 1 cup white sugar
- 2 tbsp anise seeds
- 2 tbsp liqueur (such as amaretto)
- 1-1/2 tbsp whiskey
- 3 eggs
In another bowl, mix gently together:
- 2-3/4 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup coarsely chopped almonds
Beat first lot of ingredients well, then add second lot all at once. Stir well to mix. Cover bowl and chill for 2-3 hours.
Preheat over to 350oF. Line two cookie sheets with parchment paper.
Divide the dough into four roughly equal heaps. Use wet hands to shape four logs each about a foot long, two on each cookie sheet, and flatten to 1" thickness. Bake for 20 minutes.
Remove from oven and cool on racks, sliding parchment paper and logs off carefully. Cool for 20 minutes.
Slice each log on a diagonal into 12-14 slices approximately 3/4" wide. Place the slices on cookie sheets (re-use the parchment paper) and rebake for 15 minutes. Slide parchment sheets onto racks to cool. When cold, store in an airtight container.