Sambuca Biscotti Food

AUTHENTIC ITALIAN ANISE BISCOTTI

Steps:

• Preheat oven to 350° F (180° C). Position rack in the center.
• Grease and flour (or use non-stick spray) three 8.5 x 4.5 inch loaf pans.
• In a medium bowl, sift together flour, baking powder and salt. Set aside.
• In a large mixing bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes).
• Add the sugar gradually and whisk for another minute or so.
• Add the oil and extracts. Whisk for another minute.
• Incorporate the flour mixture. Mix until combined.
• Pour mixture in the 3 prepared loaf pans.
• Bake for 20-25 minutes or until firm to the touch
• Remove from loaf pans and let cool for a few minutes.
• Transfer to cutting board.
• Using a serrated knife, slice cookies about 1/4 inch thick (or thicker).
• Place slices flat down on parchment lined baking sheets, and bake for about another 5-8 minutes or longer, depending on your personnel preference and your oven (the longer they stay in the oven, the crispier they get). Make sure to turn the slices over to ensure even toasting.
• Can be stored at room temperature for a few weeks...if they last that long.

SAMBUCA BISCOTTI

Steps:

• Place seeds in food processor; add flour, baking powder, zest and salt.
• Mix.
• Add butter; pulse until crumbly.
• Add 1 cup nuts and sugar.
• Pulse until nuts are finely ground.
• In bowl, mix eggs and liqueur.
• Add to flour mixture; pulse to blend.
• Place in bowl; stir in remaining nuts.
• Cover; chill 4 hours.
• Preheat oven to 325 degrees F.
• On lightly floured surface, roll dough into 2 (16x1 1/4") logs; place 4 inches apart on ungreased baking sheet.
• Bake 35 minutes or until firm; loosen with spatula.
• Slide onto a cutting board.
• Let cool 10 minutes.
• Reduce the oven to 300 degrees F.
• Cut log diagonally into 1/2" thick slices; lay cut side down on baking sheet.
• Bake 15 minutes or until dry, turning slices over after 7 minutes.
• Cool completely.