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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Anise-Pecan Biscotti Recipe

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This recipe for Anise-Pecan Biscotti is from The Lackner Family Cookbook Project, 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:  
1 cup granulated sugar
½ stick butter, softened
½ tsp. Anise extract
2 large eggs
2½ cups all-purpose flour
1 tsp. Baking soda
½ tsp. Salt
½ cup chopped pecans
Cooking spray
2 tbs. powdered sugar
Directions:
Directions:

Preheat bowl vein to 350º.

Beat the first 4 ingredients at medium speed of mixer until well-blended. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, and gradually add to the sugar mixture, beating until the mixture is well-blended. Stir in the chopped pecans.

Turn the dough out onto a baking sheet coated with cooking spray. Shape dough into two 12” long rolls; flatten to a ½” thickness. Sift powdered sugar over the top of dough.

Bake at 350º for about 30 minutes. Cool 5 minutes on baking sheet. Cut rolls diagonally into slices. Place slices, cut sides down, on baking rack. Bake at 350º for 10 minutes more. Remove from oven and cool.

 

 

 

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