I've been experimenting with different biscotti recipes lately (I don't know why) and have found the most delicious combination of crispy, sweet, nutty and rich. It's pretty easy, but be warned, it makes a TON! Here's the recipe...Biscotti:
12 ounces butter (4 sticks)
1 3/4 cups white sugar
6 eggs
2 teaspoon anise extract
1 teaspoons vanilla extract
6 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 C sliced almonds (I'm going to try pistachios next time)
1 3/4 cups white sugar
6 eggs
2 teaspoon anise extract
1 teaspoons vanilla extract
6 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 C sliced almonds (I'm going to try pistachios next time)
Directions:
Preheat oven to 350 degrees F ( 165 degrees C ).
In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Beat on medium speed for a few minutes, scraping the bowl.
Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Let cool for a few minutes. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes or until golden brown.
Preheat oven to 350 degrees F ( 165 degrees C ).
In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Beat on medium speed for a few minutes, scraping the bowl.
Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Let cool for a few minutes. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes or until golden brown.
AND, if you need a tasty cocoa recipe for the fall and winter, this one is fool proof!!!
Hot Cocoa:
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1/2 cup unsweetened cocoa
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1/2 cup unsweetened cocoa
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
3 cups whole milk
3 cups boiling hot water
3 cups boiling hot water
Directions:
In large saucepan over medium heat, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Slowly stir in water (mix well) and then milk. Heat through, stirring occasionally. Do not boil. Store covered in refrigerator.
Biscotti can be made with other things too, like craisins or added cocoa for chocolate biscotti. One of my favorites is biscotti dipped in or topped with melted chocolate. White chocolate macadamia would be delicious!!!
1 comment:
That hot cocoa recipe looks so so yummy...and with the biscotti too. However, since I am currently treatless - I have to leave your blog
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