In the end, no matter how its made, Biscotti is often enjoyed with coffee, tea or even dessert wine. Maybe best of all, unlike most cookies, the fruits of your labor can be enjoyed for quite sometime if you store them afterwards in an air tight container.
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- 1/2 cup Clarified Butter
- 1 cup Granulated Sugar
- 1/2 tsp. Salt
- 1 Orange, freshly zested
- 1 Lemon, freshly zested
- 1 Tbsp. Anise Seed
- 3 Eggs, Extra Large
- 3 cups All Purpose Flour
- 1 Tbsp. Baking Powder
- 1/2 tsp. Baking Soda
- 2 cups Almonds, sliced & toasted
- 1/2 cup Pistachios, chopped pieces
- Pre-heat oven to 325 degrees.
- Beat together butter, sugar, salt, lemon and orange zest and anise seed until light.
- Add eggs, one at a time, blending after each addition.
- Stir in the flour, baking powder, baking soda and nuts.
- Divide finished dough in three sections.
- With buttered fingers, shape each portion into a log approximately 1 1/2″ in diameter and place on a lightly greased cookie sheet. Repeat with the other two portions and space logs at least 4″ apart.
- Using your palms, flattten each log to a 1″ thickness.
- Bake 25 minutes rotating cookie sheet half way through the baking.
- Remove the loaves from the oven and allow to cool.
- Using a thin, sharp bladed knife or serrated knife, cut logs in approximately 1″ wide cookies at a 45 degree angle.
- Lay slices, cut side down on a cookie sheet and re-bake at 275 degrees an additional 45 minutes or until very dry. Remove cookies from the oven and cool. Cookies may be dipped in chocolate or dusted with powdered sugar.
- Store cookies in an air tight container.
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