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| Anise Walnut Biscotti |
"This recipe was given to me with the aid of my Grandmother Nancy (Saccuzzo). She was a great little Italian Nana. She taught me a way to cook and changed into an idea in my existence. Enjoy together with your favored crimson wine or espresso."
Ingredients :
- 1 cup butter, room temperature
- 2 half cups white sugar
- 2 teaspoons vanilla extract
- 8 eggs
- 7 teaspoons baking powder
- eight cups all-cause flour
- 2 teaspoons anise extract
- 3 teaspoons anise seed
- 1 cup chopped walnuts (non-obligatory)
- 2 egg yolks, gently beaten
Instructions :
| Prep : 20M | Cook : 60M | Ready in : 1H10M |
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- Preheat oven to 375 levels F ( 190 tiers C ).
- In a massive bowl, cream collectively butter and sugar Gradually upload the vanilla and eggs whilst blending. Sift collectively the flour and baking powder; stir into the egg combination. For undeniable biscotti, do no longer upload something else (see Cook's Note). Stir in the anise extract and anise seed. Add walnuts if favored.
- Wet or grease your fingers and form dough out into 4 logs as long as your baking sheet will allow. Pat every one to about 3/four inch in height, and three inches extensive. Brush with crushed egg yolks.
- Bake inside the preheated oven for 15 minutes, until golden brown. Slice logs at an perspective, slicing portions into half to a few/four-inch extensive cookies. Place slices returned onto the cookie sheet, standing upright, if possible; go away an opening among the slices. Return to the oven and bake until cookies are dry and lightly toasted, approximately 10 mins extra.
Notes :
- For simple biscotti, pass over all the flavorings. For walnut cookies, omit the anise seed and extract.
- Reynolds® parchment can be used for simpler cleanup/elimination from the pan.
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