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!
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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Biscotti di Anice
Biscotti with Anise
(Biscotti di Anice)
 
 
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.
 
 
Ingredients:

1 cup unblanched whole almonds
3 and 1/4 cups unbleached all-purpose flour, sifted
2 and 1/2 tablespoons baking powder
1/2 teaspoon salt
5 and 1/3 tablespoons butter or shortening
6 large eggs
1 cup sugar
2 tablespoons anise extract
 
Directions:
 
Preheat the oven to 350F.
 
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!
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