How To make White Chocolate Glazed Anisette Biscotti
-MARY WILSON BWVB02B 3/4 c Hazelnuts
3 Eggs
1 ts Vanilla extract
1/4 ts Almond extract
2 1/4 c Unbleached all-purpose flour
7/8 c Sugar
2 tb Anise seed; crushed with a
-mortar and pestle 1 ts Baking soda
1/2 ts Salt
3 oz White chocolate chips
Place nuts in a shallow pan. Bake in a preheated 350-degree oven 8 to 10 minutes, or until golden brown. While still warm, rub nuts between a
double layer of paper towels to remove their papery skin. Cool. Chop into halves or thirds. In a small bowl, beat eggs, vanilla and almond extract with a whisk. In a large mixing bowl, combine flour, sugar, anise seed, baking soda and salt. Add egg mixture and mix until blended, about 1 minute. Mix in nuts. Divide dough in half. On a greased floured baking sheet, form 2 logs about 1/2 inch thick, 1 1/2 inches wide and 12 inches long. Space them at least 2 inches apart. Bake in the middle of a preheated 325-degree oven for 25 minutes, or until set and bake through. Transfer from baking sheet to a
wire rack and cook 5 to 10 minutes. Place on cutting board. With a serrated knife, cut 1/2-inch thick slices diagonally at a 45 degree angle. Lay slices flat on baking sheet and return to oven for 10 minutes, turning over once, to dry slightly. Cool on wire rack. To make glaze, heat white chocolate chips over hot water in a microwave oven on Medium power, checking every 30 seconds until chocolate melts. Stir to blend. With a spatula, spread chocolate over entire top surfce of cookies. Cool at room temperature until set. Yield about 3 1/2 dozen. -----
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Italian Anise Biscotti
Anise biscotti is a thick crunchy cookie with a light licorice flavor. These cookies are flavorful and pair perfectly with a cup of coffee or tea. Store them in an air-tight container and you’ll run out long before they expire. They also make a great gift!
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BAKING ANISE BISCOTTI IN A TINY KITCHEN
You will need access to an oven that can bake at 400℉. You might be able to get away with making this recipe in a toaster oven if you divide the dough into 4 loaves instead of 2. Bake in 4 small batches for about 15 to 20 minutes, then follow the rest of the recipe. It'll take awhile, but it'll get the job done.
Because italian biscotti are typically a dry, crunchy cookie, I like to cool them on a wire rack. In my tiny kitchen, I don't keep a wire rack on hand. So now I just lay them out on a paper bag and flip them halfway through the cooling process. The difference in the crunch is barely noticeable. Normally, I can't keep my hands off my anise biscotti after they come out of the oven, so this extra step isn't a problem for me.
I can only make one biscotti loaf at a time in my oven because it's so small. Freezing and refrigerating the dough loaves is a great way to make the full batch of anise biscotti without having literally to spend 3 hours in one sitting babysitting an oven. The anise biscotti dough can be frozen for up to two months. I recommend that you freeze it in loaf form so it's a little less work. Fully thaw the dough before baking it. You can also refrigerate the dough in plastic wrap for about two days.
INGREDIENTS IN THIS RECIPE
— butter
— sugar
— egg
— anisette liqueur
— salt
— flour
— baking powder
— anise seeds
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Italian Anise Biscotti Recipe
Music by RW Smith
Chocolate-Dipped Almond Biscotti
Ingredients
1 1/2 cups whole almonds
2 cups all purpose flour
3/4 cup light brown sugar
1/2 tsp cinnamon powder
1/2 tsp salt
1 tsp baking powder
3 large eggs
1 tbsp cooking oil
1 tsp vanilla
eggwash
1 egg
1tbsp milk
Chocolate syrup
1/2 cup choc chips
1 tbsp milk
double the recipe of choc. syrup if you like all biscotti dipped in chocolate
#chocolatedippedalmondbiscotti
#biscotti
#almondbiscotti
Music - bensound -pianomoment
How To Make Biscotti
FULL RECIPE BELOW
This Italian twice-baked cookie makes the perfect biscuit to pair with your morning coffee, afternoon tea or big mug of hot chocolate. Learn how to make them with our pastry chef!
BISCOTTI RECIPE:
Ingredients
4 oz butter
6 oz sugar
½ teaspoon salt
2 eggs
12 oz pastry flour
1 ½ teaspoon baking powder
3.5 oz almonds
Directions
1. Cream the butter and sugar until well incorporated and then slowly add the eggs.
2. Mix in the flour and then mix in the almonds by hand
3. Form 2 logs and bake at 325 degrees for 30-40 minutes until they begin to turn golden brown in color.
4. Once the logs have cooled, slice and bake again at 275 degrees until dry and toasted.
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EASY Traditional Italian Biscotti Recipe - Coated in Chocolate!!
FULL RECIPE HERE:
An easy and delicious recipe for classic Italian biscotti cookies: crispy, crunchy cookies with pistachios, hazelnuts, and dried cranberries. Plus, chocolate decorating tutorial! These cookies are perfect with a cup of tea or coffee during the cold winter months! Wrap them up and give as gifts, too!
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Biscotti | Basics with Babish
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