Monday, December 20, 2010

Anise Biscotti

I don't know about you, but I love biscotti.  I had it for the first time back in 1999, when I was on a vacation in California with my family.  I loved it then, and still just love it now!  I made it for the first time when I worked at the Coffee Shop.  Now, from time to time I do like to make it at home.  It's a nice thing to have around for company, especially around tea/coffee time.  So, I thought I'd post my latest recipe for Anise Biscotti here.  It's a traditional biscotti (basically a twice baked cookie) and has a nice liquorice flavor from the anise.  :)

Anise Biscotti:
1/2 c.  Shortening or Butter
2 c.  Sugar
2 T.  Anise seeds
2 t.  Baking Powder
1 t.  Vanilla
1 t.  Salt
4  Eggs
4 c.  Flour

1.  Start out by preheating the oven to 350degrees. 
 2.  Mix the shortening and sugar together.
 3.  Add the eggs, salt, baking powder, vanilla and anise seeds and mix.
 3.  Mix in the flour until well combined.  It will be sticky.
4.  Spread the dough onto a foil or parchment lined baking sheet, so it's about 1" thick.  (Like so.)
 5.  Bake for 25 minutes.
 6.  Let it cool for about 5 minutes, and then transfer to a cutting board.  With a sharp knife cut into about 3/4" strips like so.
 7.  Continue to cut the biscotti.  Don't fret if the top cracks a little.  It's all good...and goes with the territory.
 8.  Place the biscotti on their side on the baking sheet and bake for 10 minutes.  Then turn to the other side and bake another 10 minutes.  (I had to use two baking sheets once the biscotti were cut, just fyi.)
 Let cool and then store in airtight containers for up to a month or so.  Although, I can pretty much guarantee they won't last that long.  I bet this batch of mine will last through the weekend...if that.  I love 'em and so does my sweetie.  :)
Yum.  Yum.  Yum.  Dip them.  Dunk them. Nibble or chomp.  They will be crispy, crunchy, sweet anisey goodness!  :)  Enjoy!!!
Also try dipping them in chocolate like this... 

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