Biscotti Anise with Hazelnuts Recipe
Ingredients
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter | 1/2 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| 3 eggs or 3/4 cup prepared egg substitute | ||
| Anise extract | 1 1/2 Teaspoon | |
| 1 cup shelled hazelnuts | ||
| Cherries | 1/2 Cup (16 tbs), candied | |
Directions
Sift together the flour, baking powder, and salt.
Cream the butter, gradually adding the sugar, then the eggs and anise extract.
Blend the flour into the creamed mixture.
Incorporate the nuts and cherries into the dough with a light touch.
Chill the dough until it can be shaped.
Grease and flour a jelly roll pan.
Preheat the oven to 375° F.
Shape the dough into 3 small loaves and place the loaves on the prepared baking sheet.
Bake them for 20 to 25 minutes, until they are pale gold, like shortbread.
Cool the loaves completely on wire racks.
Slice into cookies about 1 inch wide.
If desired, the slices can be toasted by placing them upright but separated on a baking sheet in a 350° F.
oven for 10 minutes.
Store in an airtight container.
Cream the butter, gradually adding the sugar, then the eggs and anise extract.
Blend the flour into the creamed mixture.
Incorporate the nuts and cherries into the dough with a light touch.
Chill the dough until it can be shaped.
Grease and flour a jelly roll pan.
Preheat the oven to 375° F.
Shape the dough into 3 small loaves and place the loaves on the prepared baking sheet.
Bake them for 20 to 25 minutes, until they are pale gold, like shortbread.
Cool the loaves completely on wire racks.
Slice into cookies about 1 inch wide.
If desired, the slices can be toasted by placing them upright but separated on a baking sheet in a 350° F.
oven for 10 minutes.
Store in an airtight container.
Chef
