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Biscotti Anise with Hazelnuts Recipe
|Unbleached all purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||3 Teaspoon|
|Butter/Low cholesterol margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Sugar||3⁄4 Cup (12 tbs)|
|Eggs/3/4 cup prepared egg substitute||3|
|Anise extract||1 1⁄2 Teaspoon|
|Shelled hazelnuts||1 Cup (16 tbs)|
|Candied cherries||1⁄2 Cup (8 tbs), halved|
Serving size: Complete recipe
Calories 4119 Calories from Fat 1670
% Daily Value*
Total Fat 194 g298.1%
Saturated Fat 69.2 g346%
Trans Fat 0 g
Cholesterol 876.3 mg292.1%
Sodium 2408.4 mg100.4%
Total Carbohydrates 531 g176.9%
Dietary Fiber 22.5 g90.1%
Sugars 240 g
Protein 75 g150.7%
Vitamin A 71.4% Vitamin C 14.5%
Calcium 142.1% Iron 148%
*Based on a 2000 Calorie diet
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.