Email to Cat      

Biscotti

Source of Recipe


From "A Little Northwest Cookbook"






List of Ingredients



• 3 eggs
  
• 1 cup sugar
  
• 1/2 cup vegetable oil
  
• 2 tsp lemon peel
  
• 3 Tbsp lemon juice
  
• 1 Tbsp vanilla
  
• 2 tsp anise seed
  
• 3- to 3-1/2 cups all-purpose flour
  
• 1-1/2 tsp baking powder
  
• 1/2 tsp salt
  
• 1 cup toasted hazelnuts, coarsely chopped
  






Instructions



1. In the large bowl of an electric mixer, beat the eggs and sugar together until light. Beat in the oil, lemon peel and juice, vanilla and anise seed. Stir together the dry ingredients and mix in with the nuts. The dough will be soft. Refrigerate at least 1 hour.
   
   
2. Preheat the oven to 325 degrees (F). Turn out the dough on a floured board and shape into 3x12-inch logs. Place on a greased cookie sheet and flatten to about 1/2 inch.
   
   
3. Bake 25 to 30 minutes. Cool logs on a wire rack 10 minutes. Reduce oven temperature to 300 degrees. Cut the logs diagonally into 1/2-inch slices. Place cut side down on baking sheets. Bake 15 minutes; turn and bake 5 minutes more or until dry. Cool on a wire rack.
   
   Makes about 45 cookies.
   
   






Final Comments


These twice-baked Italian style cookies are a Seattle favorite for dipping in Caffe Latte.

Biscotti will keep for several weeks in an airtight container.