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Bernstein Biscotti Recipe

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This recipe for Bernstein Biscotti, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Bernstein Family
Added: Thursday, April 24, 2008


stick unsalted butter- at room temperature
2/3 cup sugar
2 large eggs
1 T. grappa (Grand Marnier)
1 tsp. cold water
tsp. anise extract
1-2 tsp. aniseed
2 cups flour or a bit more if dough is to soft, plus 4 to roll logs
1 tsp. baking powder
pinch of salt
4 bars Lindt chocolate

Preheat oven to 325. In Cuisinart cream butter till fluffy, then add sugar & cream well. Add eggs, one at a time and combine well. Beat in grappa, extract, and aniseed. Combine remaining ingredients; do not over mix. Make long rolls about 1 inch in diameter and place on parchment or Silpad lined cookie sheets. Bake 25-30 minutes, then slice diagonally inch thick and bake again 10-15 min. on each side or till edges feel crisp, raising temperature if not browning enough. Cool on racks.
Cookies taste delicious dipped in chocolate.




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