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Biscotti All'Anice

 

36

Yield

48

cookies

Prep

16

min

Cook

30

min

Ready

66

min

Trans-fat Free, Low Sodium
 

Ingredients

3 large eggs
2 teaspoons anise extract
*
¾ cup sugar
1 pinch salt
*
1 ½ cups all-purpose flour
¼ cup cornstarch
½ teaspoon baking powder

Directions

PREHEAT OVEN TO 350 DEGREES F.

Combine the eggs, extract, sugar and salt in a mixing bowl or the bowl of an electric mixer and whip with a hand mixer set at high speed or in a heavy duty mixer fitted with the whip.

Continue whipping until the mixture is very light and increased in volume, 6 to 7 minutes.

While the egg mixture is whipping, combine the flour, cornstarch and baking powder and stir to mix.

Remove the whipped eggs from the mixer and sift over the flour mixture in three additions, folding it in after each addition with a rubber spatula.

The batter will lose most of its air and become rather stiff.

Pipe the batter, using a pastry bag with a ¾ inch opening, but no tube, onto a jelly roll pan lined with parchment paper or buttered wax paper.

Pipe two logs about 1½ inches wide and the length of the pan.

Bake the logs about 20 minutes, until they are well risen and golden.

Remove from oven and place logs on a cutting board to cool about 10 minutes.

Using a sharp, serrated knife, slice the logs diagonally at ½ inch intervals.

Place the biscotti cut side down on the pan and return them to the oven for about 10 to 15 minutes, until they color lightly on the cut surfaces.

Cool the biscotti on the pans and store them in a tin between layers of wax paper.

Makes 48 Cookies

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 3999% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 54mg 2%
Total Carbohydrate 27g 27%
Dietary Fiber 1g 5%
Sugars g
Protein 19g
Vitamin A 4% Vitamin C 0%
Calcium 4% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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