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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Italian Nut Biscotti Recipe

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This recipe for Italian Nut Biscotti is from It's All Relatives, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 3/4 cups all-purpose flour
1 1/2 cups sugar
2 tablespoons cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon anise seeds
3 eggs
1 egg yolk
1/3 cup butter, melted
2 teaspoons finely shredded lemon peel
1/2 cup whole almonds
1/2 cup pine nuts
Directions:
Directions:
Preheat oven to 350 degree F. Line 2 cookie sheets with parchment paper; set aside. In a large bowl, stir together flour, sugar, cornmeal, baking powder, salt, and anise seeds. Make a well in the center of the flour mixture. In a small bowl, beat together the eggs and yolk using a fork until combined. Add eggs, butter, and lemon peel at once to flour mixture. Stir until mixture forms a dough. Stir in almonds and pine nuts. Dough will be sticky.
Turn the dough out onto a lightly floured surface. Divide the dough into four equal portions. Shape each portion into a 14x1-inch log. Place 2 logs on each prepared cookie sheet.
Bake on separate racks in the preheated oven for 30 minutes or until light brown, rotating cookie sheets once halfway through baking. Cool completely on the cookie sheets. Reduce oven temperature to 300 degree F.
Transfer logs to a cutting board. Using a serrated knife, cut each log diagonally into 1/2-inch slices. Place slices cut sides down on cookie sheets. Bake for 10 to 15 minutes or until dry and crisp. Transfer cookies to a wire rack and let cool. Makes 68 biscotti.
Number Of Servings:
Number Of Servings:
68
Personal Notes:
Personal Notes:
One or two biscotti mid morning with a cup of coffee is just the thing while a late afternoon biscotti with a glass of cabernet sauvignon-priceless.
I often will make a double batch-they store well in a glass jar with a screw lid.

 

 

 

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