Side Pannel
Anise Biscotti
Ingredients List
- Marie Frainier *DGCP02C*
- 1 c Softened unsalted butter
- 2 c Sugar
- 5 Eggs; room temperature
- 3 tb Vanilla extract
- 1 1/2 tb Toasted anise seed
- 2 Lemons; (grated rind and
- Juice only)
- 5 c Flour
- 1 tb Baking powder
- 1 1/2 ts Salt
- 4 c Chopped toasted walnuts
Directions
In a mixing bowl, beat butter and sugar until light and fluffy. Beat in
eggs, one at a time, until batter is smooth. Add vanilla, anise, lemon rind
and juice, flour, baking powder and salt. Beat just until thoroughly
blended. Mix in walnuts. Cover and chill dough at least 4 hours. Divide
dough into several portions. On a lightly floured board, roll dough into
logs about 1 1/2 inches in diameter and the length of the baking sheet.
Bake logs, spaced 2 to 3 inches apart, in a pre-heated 325-degree oven for
30 minutes, or until golden and firm to the touch. Remove from oven and let
cool for 10 minutes. Lower oven temperature to 300-degrees.
Cut logs in 3/4 inch thick slices. Place slices, cut side down, on baking
sheets. Bake for 15 minutes, until biscotti are dry. Cool on wire racks.
eggs, one at a time, until batter is smooth. Add vanilla, anise, lemon rind
and juice, flour, baking powder and salt. Beat just until thoroughly
blended. Mix in walnuts. Cover and chill dough at least 4 hours. Divide
dough into several portions. On a lightly floured board, roll dough into
logs about 1 1/2 inches in diameter and the length of the baking sheet.
Bake logs, spaced 2 to 3 inches apart, in a pre-heated 325-degree oven for
30 minutes, or until golden and firm to the touch. Remove from oven and let
cool for 10 minutes. Lower oven temperature to 300-degrees.
Cut logs in 3/4 inch thick slices. Place slices, cut side down, on baking
sheets. Bake for 15 minutes, until biscotti are dry. Cool on wire racks.
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