Biscotti di Anice
Anise Cookies
Biscotti is a catchall word that can be used for any cookie. The
literal translation is "twice cooked", because some Italian cookies
such as these anise cookies are baked first as long, flat loaves, then
sliced and baked again. They are a family favorite, traditionally
dunked in a glass of Vin Santo, a dessert wine, or in coffee.
1 cup unblanched whole almonds
31/4 cups unbleached all-purpose flour, sifted
21/2 tablespoons baking powder
1/2 teaspoon salt
5 1/3 tablespoons butter or shortening
6 large eggs
1 cup sugar
2 tablespoons anise extract
Preheat the oven to 350 F. Lightly grease 2 cookie sheets.
Spread the almonds on an ungreased cookie sheet and toast them for 10
minutes, stirring once or twice. Transfer the nuts to a bowl and set
aside.
In a large bowl, combine the flour, baking powder and salt. Add the
butter and rub the mixture with your hands until it has the texture of
coarse corn meal.
In a large bowl, beat the eggs well with a whisk or electric mixer.
Beat in the sugar, then the anise extract. Stir in the flour mixture
and mix until a firm dough is formed. Add the almonds and knead into
the dough.
Turn the dough out onto a floured surface. With floured hands, divide
the dough in half and shape each half into a 12-x-3-inch rectangular
loaf. Place the loaves on the greased cookie sheets and bake for 25
minutes, or until firm to the touch and puffed and light golden. Remove
from the oven and let cool for 5 minutes.
Cut each loaf on the diagonal into 1-inch slices. Place the slices on
their sides on the cookie sheets and bake them for about 7 minutes on
each side, or until toasted and golden brown. Transfer to wire racks to
cool. The cookies will keep in an airtight container for several weeks.
That's it!
Adriana's Italian Gourmet Cookies http://www.CookiesFromItaly.com
Italian gourmet almond, fig, pistachio and sesame cookies baked and
shipped from our bakery in Italy to you; all natural, fresh, and baked
to order. Great Italian recipes!
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