Italian Biscotti Cookies Food

TRADITIONAL ITALIAN BISCOTTI

Steps:

• Gather the ingredients.
• In a stand mixer or in a baking bowl, mix the flour, sugar, baking powder, salt, whole eggs, and the yolk, beating together to form a smooth dough.
• Add the chopped skin-on almonds and using your fingers, gently knead the nuts into the mixture.
• Tip the dough onto a lightly floured work surface and roll into a ball and divide into 4 evenly sized pieces.
• Roll each quarter of dough into even-sized cigar-shaped logs 2 inches wide and 6 inches long.
• Preheat oven to 450 F. Cover a heavy baking sheet with lightly greased baking parchment, sit the logs on the sheet making sure they are at least 2 inches apart (they will spread when cooking and you need each log to stay separate).
• Paint the glaze all over the surface and sides of the logs using a pastry brush. Sprinkle with the fine sugar.
• Bake until golden, about 20 minutes.
• Lower the oven to 300 F. Cut the logs into 1-inch slices while still warm. Lay each slice back on the baking sheet and bake for another 15 minutes.
• Remove from the tray and place onto a cooling rack and leave to cool completely.
• Store the biscotti in an airtight container and they will keep for several weeks, though they're so delicious they will probably be eaten long before that time.

ITALIAN BISCOTTI COOKIES

Steps:

• In mixer blend butter and sugar, add eggs, one at a time and mix together. Add whiskey, vanilla, anise flavor and mix.
• Sift flour, salt and baking powder and gradually add to above mixture. Blend well.
• By hand, mix in nuts and anise seed -- MIx well.
• On a greased cookie sheet, using two spatulas, make rows of dough about 1 1/2 inches wide, more or less. Use spatualr to make somewhat of a roll.
• Bake 350 degrees, about 20 minutes, until light brown. Take out and cool a bit (put next batch i9n oven.
• Slice first batch in diagonal slices, arrange cookies on each side, put back in oven and bake each side for 10-15 min ( until brown).

ITALIAN BISCOTTI

Steps:

• In a large mixer bowl combine the eggs, egg whites, vanilla, and anise; mix until well-combined.
• Add the sugar, flour, soda, and salt; beat until a dough forms.
• Add the nuts.
• Turn the sticky dough onto a lightly floured board; knead several times.
• Divide the dough in half.
• With floured hands, form the dough into two flattish logs, about 15" long by 2" wide.
• Place the logs about 3" apart on a baking sheet that has been sprayed lighted with cooking spray.
• Bake at 325 degrees for 40 minutes.
• Remove and cool for 10 minutes.
• Reduce oven to 275 degrees.
• On a cutting board, cut the logs diagonally into 3/4" thick slices.
• Arrange the slices on the baking sheet and bake for 10-12 minutes; turn and bake another 10-12 minutes.
• Turn heat off and leave biscotti to crisp in the oven for another 15 minutes.
• Remove and cool completely.

ITALIAN BISCOTTI

Steps:

• Cream butter, sugar and 1 tablespoon anise seed.
• Add eggs and vanilla.
• Combine flour, baking powder and 1 tablespoon Anise seed.
• Add to cream mixture.
• Add nuts, mix in, and form dough into 2 or 3 long thin rolls.
• Place rolls on a ungreased baking pan or cookie sheet and bake cookie rolls at 350 degrees 15-20 minutes , or till light brown.
• Remove from oven and cut diagonally into 1/2-3/4 inch slices.
• Put back in oven and bake an additional 10-15 minutes or till Biscotti is lightly toasted.
• You want the biscoti to dry slightly.
• It will look somewhat like a elongated piece of french bread, except smaller.