Italian Biscotti Recipe
I have to admit this recipe of italian biscotti is on my favorite list. A lip-smacking dessert, this italian biscotti completes your spread. The italian italian biscotti has a way of addicting you to it on the first bite. It would be a sin to not try this sinfully delicious italian biscotti recipe.
Ingredients
1/2 cup plus 2 tablespoons (150 g) butter, softened
1 cup (200 g) sugar
Few drops of vanilla extract
1 egg yolk
2 tablespoons milk
Generous pinch each of ground cardamom and ground cinnamon
Grated peel of 1/2 lemon
2 tablespoons (15 g) ground almonds
2-1/3 cups (350 g) all-purpose flour
4 oz. (100 g) semisweet chocolate
Directions
Beat butter, sugar and vanilla in a medium bowl until pale and creamy.
Mix in egg yolk, milk, cardamom, cinnamon, lemon peel and almonds.
Sift flour over mixture; knead to make a dough.
Form into rectangular blocks, measuring 1-1/2x1-1/2 inches (3.5x3.5 cm) at each end.
Wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 375°F (190°C).
Cut blocks of cookie dough into 1/4-inch (5-mm) slices; place on a baking sheet.
Bake 15 minutes or until golden.
Remove cookies with a spatula; cool on a rack.
Melt chocolate in a double boiler over low heat.
Dip cooled cookies into melted chocolate so they are half-coated diagonally.
Let dry on waxed paper.
Mix in egg yolk, milk, cardamom, cinnamon, lemon peel and almonds.
Sift flour over mixture; knead to make a dough.
Form into rectangular blocks, measuring 1-1/2x1-1/2 inches (3.5x3.5 cm) at each end.
Wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 375°F (190°C).
Cut blocks of cookie dough into 1/4-inch (5-mm) slices; place on a baking sheet.
Bake 15 minutes or until golden.
Remove cookies with a spatula; cool on a rack.
Melt chocolate in a double boiler over low heat.
Dip cooled cookies into melted chocolate so they are half-coated diagonally.
Let dry on waxed paper.
