Sunday, August 8, 2010

Once Bitten, Twice Cooked

I've tried a number of different biscotti recipes, all w/ varying degrees of success. I've found that this simple anise & almond biscotti approach is by far the most well-rounded.

The word, "biscotti" means twice-cooked, and as you might have imagined, these cookies are indeed twice-baked -- once as a uniform log, and then again after being sliced into individual pieces. The drawn-out cooking process produces a dry, dense cookie that can double as a coffee stirrer. Naturally, biscotti cookies are the pefrect after-diner treat to enjoy w/ your coffee.

Anise & Almond Biscotti

2 1/2 cup flour
2 tsp anise seeds
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup (4oz) butter, softended
1 cup sugar
1 TBS grated orange zest
2 eggs
1/2 tsp vanilla extract
1/4 tsp almond extract
1 1/2 cups almonds, w/ skin, coarsely chopped

-- pre-heat oven to 325°

1. combine anise seed, baking powder, salt & flour.

2. beat butter, sugar & zest untfil fluffy; about 6 minutes. beat in eggs, one at a time. beat in extracts.

3. gradually add dry ingredients. stir in almonds. divide dough in half.

4. form low, flattened logs (14" x 3") on an ungreased baking sheet.

5. bake 40 minutes until golden.

6. reduce oven to 250°. slice logs into 3/4" slices. bake 10 minutes, flip and bake 10 minutes more. cool on a rack.

© 2009 c. c. villani @ "mission: insatiable" -