Italian Biscotti Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs), softened | |
| Sugar | 1 Cup (16 tbs) | |
| Few drops of vanilla extract | ||
| Egg yolk | 1 | |
| Milk | 2 Tablespoon | |
| Generous pinch each of ground cardamom and ground cinnamon | ||
| Grated peel of 1/2 lemon | ||
| Ground almonds | 2 Tablespoon | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Semi-sweet chocolate | 4 Ounce | |
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.
Chef
