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Biscotti: Biscotti 1

Source of Recipe

Marion Usey


List of Ingredients

2 cups all purpose flour
1 tbsp grated lemon peel
1 tbsp. instant expresso powder or
instant coffee powder
1 tsp. baking powder
2 tsp. Anisseed; finely chopped
1 tsp. salt
1 cup chilled unsalted butter; cut into 1 inch pieces
1 cup hazelnuts; toasted; husked (about 8 to 9 oz. )
1 cup sugar
2 eggs
1 cup Anisette liqueur




Recipe

Preheat oven to 350 degrees. Butter and flour 2 cookie
sheets. Mix first 6 ingredients in processor.
Add butter and cut in until mixture resembles coarse
meal.
Add nuts and sugar and chop nuts coarsely, using
on/off turns. Transfer to large bowl.
Mix eggs and anisette in small bowl. Add to dry
Ingredients and mix until dough forms into a ball.
Divide dough into 3 pieces. Gently knead each piece
to bind.
Form each into 1 inch wide log. Transfer to prepared
sheets. Bake until golden brown and firm to touch,
about 35 minutes.

Cool in pans on racks 15 minutes. Using serrated
knife, cut logs into 1 inch thick slices.
Arrange cut side up on cookie sheets.

Bake until golden brown, about 15 minutes per side.
Cool on rack. Store in airtight container.