Sambuca Biscotti
Yield
42 biscottiPrep
20 minCook
50 minReady
5 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
star anise
toasted |
|
| 2 ¼ | cups |
all-purpose flour
unsifted |
|
| 2 | teaspoons |
baking powder
|
|
| 2 | teaspoons |
lemon zest
grated |
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
unsalted, cold, cut up |
|
| 1 ½ | cups |
pine nuts
toasted |
|
| ¾ | cup |
sugar
|
|
| 2 | large |
eggs
large |
|
| ¼ | cup |
liqueur
sambuca, licorice flavor |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
star anise
toasted |
|
| 532 | ml |
all-purpose flour
unsifted |
|
| 1E+1 | ml |
baking powder
|
|
| 1E+1 | ml |
lemon zest
grated |
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
unsalted, cold, cut up |
|
| 355 | ml |
pine nuts
toasted |
|
| 177 | ml |
sugar
|
|
| 2 | large |
eggs
large |
|
| 59 | ml |
liqueur
sambuca, licorice flavor |
*
|
Directions
Place seeds in food processor; add flour, baking powder, zest and salt.
Mix.
Add butter; pulse until crumbly.
Add 1 cup nuts and the sugar.
Pulse until nuts arre finely ground.
In bowl, mix eggs and liqueur.
Add to flour mixture; pulse to blend.
Place in bowl; stir in remaining nuts.
Cover; chill 4 hours.
Preheat oven to 325℉ (160℃).
On lightly floured surface, roll dough into 2 (16 x 1¼ inch) logs; place 4 inches apart on ungreased baking sheet.
Bake 35 minutes or until firm; loosen with metal spatula.
Slide onto cutting board.
Cool 10 minutes. Reduce oven to 300℉ (150℃).
Cut log diagonally into ½-inch thick slices; lay cut side down Bake 15 minutes or until dry, turning slices over after 7 minutes. Cool completely. Makes 42 biscotti.
