Monday, July 11, 2011

Almond Biscotti~tozzetti

This recipe makes about forty cookies. I did cut some in half.

Traditionally dipped  into a class of vin santo.

However, these are very light and great for eating alone.

There is just a subtle anise flavor from the flavored liquor that was added.

Almond Biscotti

1 cup of sugar
1 whole egg
3 yolks of eggs
1/3 cup of Anise flavored liquor
3 cups of sifted four
1/2 teaspoon of baking powder
1 cup of blanched almonds
3 tablespoons of unsalted butter, cut into small pieces at room temperature
grated zest from 1/2 of a lemon

Preheat oven to 350 degrees.
In a bowl, combine the butter and sugar. With a mixer, beat in the whole egg and then add the other yolks one at a time. Beat until light and creamy. Stir in the anise and lemon zest. In another bowl, mix the flour and the baking powder together. Add the flour mixture to the egg mixture and mix until blended and a dough consistency forms. By hand, mix in the almonds.

Shapes the dough into two loaves, 3 inches wide and 1/2 inch thick. Transfer to a parchment paper lined baking sheet. Bake for thirty minutes. Remove the sheet from the oven. Cool just for a few minutes and cut the loaves with a serrated knife into slices about 3/4 inch long. Turn the cut slices on the baking sheet, cut side down.

Return the slices on the sheet bake into the oven for an additional 25 minutes at a reduced heat of 275 degrees. Bake until they are dry and lightly colored. Remove from oven and transfer to a rack to cool.
The biscotti will keep up to 2 months in an airtight container. But, good luck with that~they won't last that long!


Susan said...

What a lovely treat! Wish I had one now. Thank you for sharing this great recipe. I will bookmark it.

जाट देवता (संदीप पवाँर) said...

जी ललचाए रहा ना जाए, i like this

Cathy at Wives with Knives said...

Since I don't have much of a sweet tooth this is the perfect recipe for me. Your photos are excellent, Jann.

Sam @ My Carolina Kitchen said...

Wow. Your biscotti looks so elegant with the powdered sugar.

I love the anise flavor in them and I always have a bottle of Pernod in my liquor cabinet. You never know when you might crave a Pastis.

Mary said...

I am particularly drawn to the flavor of anise,so I know I would love these. This is my first visit to your site and I'm thrilled to have found you. I spent a little time reading your earlier posts and really am glad I did that. You've created a lovely spot for your readers to visit and I really enjoyed the time I spent here. I'll definitely be back. I hope you have a great evening. Blessings...Mary

Anonymous said...

What beautiful photography....great posts and wonderful traveling! A feast for the eye..

T.W. Barritt at Culinary Types said...

These look very much like a recipe our Italian neighbor made every holiday as we were growing up. We loved to get these cookies as a gift. Eventually, I got the recipe and still make them each Christmas.

Rettabug said...

Beautiful looking cookies, Jann...your photos really show off the texture & that little touch of powdered sugar...I can almost taste them!

My DD's MIL makes them every Christmas but I've never tried. I think I might this year. Copying & saving your recipe...thank you!


vanzare masini said...

Oh my God this looks so good and i`m sure that it is delicious too. I think it is not a very difficult recipe so i will give it a try, thanks a lot for sharing.