Filbert Biscotti Recipe
Ingredients
| 6 eggs, separated, room temperature | ||
| Sugar | 2 1/4 Cup (16 tbs) | |
| Pinch of cream of tartar | ||
| Toasted hazelnuts | 1 1/2 Cup (16 tbs), chopped | |
| Unsalted butter | 1 Cup (16 tbs), cooled | |
| 2 1/4 teaspoons aniseed, lightly crushed | ||
| Orange peel | 1 Teaspoon, grated | |
| Vanilla | 1 Teaspoon | |
| All purpose flour | 7 Cup (16 tbs), unbleached | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1 Pinch | |
| 1 egg white, beaten to blend | ||
Directions
Beat yolks with 1 cup plus 2 tablespoons sugar in large bowl of electric mixer until pale yellow and mixture forms a ribbon when beaters are lifted, about 6 minutes.
Beat whites with cream of tartar in separate bowl until stiff but not dry.
Fold remaining 1 cup plus 2 tablespoons sugar into whites.
Gently fold large spoonful of whites into yolk mixture to lighten, then fold in remaining whites.
Fold in nuts, butter, aniseed, orange peel and vanilla.
Combine flour, baking powder and salt.
Gradually fold into egg mixture.
Preheat oven to 375°F.
Lightly grease 2 baking sheets.
Form dough into 7 cylinders, each 8 to 10 inches long and 1 1/2 inches in diameter.
Arrange on prepared sheets, spacing 1 to 2 inches apart.
Brush lightly with egg white.
Bake until slightly springy to touch, about 25 minutes.
Remove from oven.
Using serrated knife, cut rolls directly on baking sheets at 45° angle into pieces 1/4 inch wide and 2 to 3 inches long.
Turn cookie slices cut surface down.
Reduce oven temperature to 325°F.
Continue baking until cookies are light brown, about 20 minutes.
Cool on racks.
Beat whites with cream of tartar in separate bowl until stiff but not dry.
Fold remaining 1 cup plus 2 tablespoons sugar into whites.
Gently fold large spoonful of whites into yolk mixture to lighten, then fold in remaining whites.
Fold in nuts, butter, aniseed, orange peel and vanilla.
Combine flour, baking powder and salt.
Gradually fold into egg mixture.
Preheat oven to 375°F.
Lightly grease 2 baking sheets.
Form dough into 7 cylinders, each 8 to 10 inches long and 1 1/2 inches in diameter.
Arrange on prepared sheets, spacing 1 to 2 inches apart.
Brush lightly with egg white.
Bake until slightly springy to touch, about 25 minutes.
Remove from oven.
Using serrated knife, cut rolls directly on baking sheets at 45° angle into pieces 1/4 inch wide and 2 to 3 inches long.
Turn cookie slices cut surface down.
Reduce oven temperature to 325°F.
Continue baking until cookies are light brown, about 20 minutes.
Cool on racks.
Chef
