Italian Anise Cookies (Biscotti D'anici) Recipe
Servings: 12
Ingredients
- 1/2 c. Butter, softened
- 1 1/3 c. Sugar
- 1/2 tsp Salt
- 1 med Orange, zest only, finely grated
- 1 med Lemon, zest only, finely grated
- 1 Tbsp. Anise seed
- 3 x Large eggs
- 3 c. Flour
- 2 1/2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 2 c. Almonds, coarsley minced toasted
- 6 ounce Semisweet chocolate, melted
Directions
- DESCRIPTION: Crunchy, almond biscotti perfect for dunking in coffee, tea or possibly your favorite dessert wine. Can be dipped in chocolate, too!
- Preheat oven to 325. Beat together butter, sugar, salt, lemon and orange zest and anise seed till light. Add in Large eggs one at a time, blending after each addition. Stir in flour, baking pwdr and soda, and nuts. Divide dough into thires. With buttered fingers, shape each portion into a log, about 12 inches long and 1 1/2 inches in diameter. Place logs on well-greased baking sheets (two logs on one sheet, third log on a second sheet). Using palms, flatten loaves to about 1-inch thickness. Bake 25 min, rotating sheets midway through baking. Remove loaves from oven, reduce heat to 275. Using a thin bladed knife, cut loaves at a 45-degree angle into 3/4-inch slices. Lay slices, cut-side down, 1 1/2 inches apart on baking sheets. Bake an additional 40 min, or possibly till very dry. Cold cookies on rack. Store airtight 10 days. CHOCOLATE-DIPPED BISCOTTI. Heat 6 ounce of semisweet chocolate. Line 2 large baking sheets with waxed paper. Dip 3/4 inch of both ends of cooled cookies in melted chocolate, lay on papered sheets to dry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 12 servings | |
| Calories 399 | |
| Calories from Fat 170 | 43% |
| Total Fat 19.85g | 25% |
| Saturated Fat 10.12g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 487mg | 20% |
| Potassium 241mg | 7% |
| Total Carbs 53.22g | 14% |
| Dietary Fiber 4.3g | 14% |
| Sugars 23.57g | 16% |
| Protein 8.23g | 13% |
