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| Anise Walnut Biscotti |
"This recipe was given to me by my Grandmother Nancy (Saccuzzo). She was a great little Italian Nana. She taught me how to cook and was an inspiration in my life. Enjoy with your favorite red wine or coffee."
Ingredients :
- 1 cup butter, room temperature
- 2 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 8 eggs
- 7 teaspoons baking powder
- 8 cups all-purpose flour
- 2 teaspoons anise extract
- 3 teaspoons anise seed
- 1 cup chopped walnuts (optional)
- 2 egg yolks, lightly beaten
Instructions :
| Prep : 20M | Cook : 60M | Ready in : 1H10M |
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- Preheat oven to 375 degrees F ( 190 degrees C ).
- In a large bowl, cream together butter and sugar Gradually add the vanilla and eggs while mixing. Sift together the flour and baking powder; stir into the egg mixture. For plain biscotti, do not add anything else (see Cook's Note). Stir in the anise extract and anise seed. Add walnuts if desired.
- Wet or grease your hands and shape dough out into 4 logs as long as your baking sheet will allow. Pat each one to about 3/4 inch in height, and 3 inches wide. Brush with beaten egg yolks.
- Bake in the preheated oven for 15 minutes, until golden brown. Slice logs at an angle, cutting pieces into 1/2 to 3/4-inch wide cookies. Place slices back onto the cookie sheet, standing upright, if possible; leave a gap between the slices. Return to the oven and bake until cookies are dry and lightly toasted, about 10 minutes more.
Notes :
- For plain biscotti, omit all of the flavorings. For walnut cookies, omit the anise seed and extract.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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