Biscotti all'anice Recipe

Home -> [Biscotti, Cereals, Cookies & Bars, Desserts, Italian, Western European] -> [Biscotti all'anice Recipe]

Biscotti all'anice

Artist:	_	Yield:	48
Categories:	Biscotti, Cereals, Cookies & Bars, Desserts, Italian, Western European	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

3		Eggs
2	tsp	Anise extract
3/4	cup	Sugar
1	pinch	Salt
1 1/2	cup	All-purpose flour
1/4	cup	Cornstarch
1/2	tsp	Baking powder

Procedures:

1	Preheat oven to 350°F.
2	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.
3	Continue whipping until the mixture is very light and increased in volume, 6-7 minutes.
4	While the egg mixture is whipping, combine the flour, cornstarch and baking powder and stir to mix.
5	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.
6	The batter will lose most of its air and become rather stiff.
7	Pipe the batter, using a pastry bag with a ?inch opening, but no tube, onto a jelly roll pan lined with parchment paper or buttered wax paper.
8	Pipe two logs about 1 ?inches wide and the length of the pan.
9	Bake the logs about 20 minutes, until they are well risen and golden.
10	Remove from oven and place logs on a cutting board to cool about 10 minutes.
11	Using a sharp, serrated knife, slice the logs diagonally at ?inch intervals.
12	Place the biscotti cut side down on the pan and return them to the oven for about 10-15 minutes, until they color lightly on the cut surfaces.
13	Cool the biscotti on the pans and store them in a tin between layers of wax paper.
14	Nick malgieri - prodigy guest chefs cookbook