Walnut And Anise Biscotti Recipes

WALNUT AND ANISE BISCOTTI

Steps:

• Preheat oven to 325°F.
• In bowl beat butter and sugar with hand mixer until pale and fluffy. Beat in eggs until well combined. In small bowl whisk together flour and baking powder, walnuts, dried cranberries, anise and lemon zest. Add to butter mixture and mix well. Shape dough into a large, slightly flattened log, about 4-inches x 12-inces.
• Arrange on a parchment-lined baking sheet and bake in center of preheated oven until golden, approximately 30 minutes. Let cool for 15 minutes and slice into 1/4-inch thick slices (diagonally for longer cookies or straight across for smaller).
• Return biscotti to baking sheet, cut side down, and bake for an additional 10 minutes. Flip to other side and bake 10 minutes longer, or until completely dry.

ANISE WALNUT BISCOTTI

Steps:

• Preheat oven to 375 degrees F ( 190 degrees C ).
• In a large bowl, cream together butter and sugar Gradually add the vanilla and eggs while mixing. Sift together the flour and baking powder; stir into the egg mixture. For plain biscotti, do not add anything else (see Cook's Note). Stir in the anise extract and anise seed. Add walnuts if desired.
• Wet or grease your hands and shape dough out into 4 logs as long as your baking sheet will allow. Pat each one to about 3/4 inch in height, and 3 inches wide. Brush with beaten egg yolks.
• Bake in the preheated oven for 15 minutes, until golden brown. Slice logs at an angle, cutting pieces into 1/2 to 3/4-inch wide cookies. Place slices back onto the cookie sheet, standing upright, if possible; leave a gap between the slices. Return to the oven and bake until cookies are dry and lightly toasted, about 10 minutes more.

WALNUT AND ANISE BISCOTTI

Steps:

• Preheat oven to 325 degrees.
• In bowl beat butter and sugar with hand mixer until pale and fluffy. Beat in eggs until well combined.
• In small bowl whisk together flour and baking powder, walnuts, dried cranberries, anise and lemon zest. Add to butter mixture and mix well.
• Shape dough into a large log, about 4" x 12". Arrange on a parchment-lined baking sheet and bake in center of preheated oven until golden, approximately 30 minutes.
• Let cool for 15 minutes and slice into 1/4-inch thick slices (diagonally for longer cookies or straight across for smaller).
• Return biscotti to baking sheet, cut side down, and bake for an additional 10 minutes. Flip to other side and bake 10 minutes longer or until completely dry.