Ingredients: |
Ingredients: 6 eggs, separated, room temperature
2 1/4 cups sugar
Pinch of cream of tartar
8 ounces (1 1/2 cups) filberts (hazelnuts), toasted and husked
1 cups (2 sticks) unsalted butter, melted and cooled
2 1/4 teaspoons aniseed, lightly crushed
1 teaspoon grated orange peel
1 teaspoon vanilla
7 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
1 eff white, beaten to blend
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Directions: |
Directions:Beat yolks with 1 cup plus 2 tablespoons sugar in large bowl of electric mixer until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 6 minutes. Beat whites with cream of tartar in separate bowl until stiff but not dry. Fold remaining sugar into whites. Gently fold large spoonful of whites into yolk mixture to lighten, then fold in remaining whites. Fold in nuts,butter, aniseed, orange peel and vanilla. Combine flour, baking powder and salt. Gradually fold into eff mixture.
Preheat oven to 375ºF. Lightly grease 2 baking sheets. Form dough into 7 cylinders, each 8 to 10 inches long and 1 1/2 inches in diameter. Arrange on prepared sheets, spacing 1 to 2 inches apart. Brush lightly with eff white.
Bake until slightly springy to touch, about 25 minutes. Remove from oven. Cut rolls, directly on baking sheets, at 45º angle into pieces 3/4 inch wide and 2 to 3 inches long, using serrated knife. Turn cookie slices cut surface down. Reduce oven temperature to 325ºF. Continue baking until cookies are light brown, about 20 minutes. Cool on racks. |
This recipe for Filbert Biscotti is from