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Hazelnut & Anisette Biscotti Recipe

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This recipe for Hazelnut & Anisette Biscotti, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Dalton
Added: Saturday, May 27, 2006


2c. all purpose flour
1T. grated lemon peel
1T. instant espresso or coffee powder
2 1/2 tsp. baking powder
2 tsp. aniseed, finely chopped
1 tsp. salt
1/2c. unsalted butter, chilled, cut into 1/2" pieces
1 1/2c. hazelnuts, toasted, husked (about 8 1/2 oz.)
1c. sugar
2 eggs
1/4c. anisette (anise-flavored liqueur)

Preheat oven to 350 F.
Butter and flour 2 cookie sheets.
Mix flour, lemon peel, expresso, baking powder, aniseed and salt 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 until dough forms.
Divide dough into 3 pieces and gently knead each piece to bind. Form each into 1 1/2"-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 a serrated knife, cut logs into 3/4"-thick slices. Arrange cut side up on cookie sheets. Bake until golden brown, about 15 min per side. Cool on rack. Store in airtight containers.
Makes about 48 biscotti.




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