Anise Biscotti Di Prato Recipes

Steps:

• 1. Preheat oven to 350-degrees. Line 2 cookie sheets with parchment paper or foil.
• 2. In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt.
• 3. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed. Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
• 4. Bake about 30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300-degrees. Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
• 5. Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool. Biscotti will last for a month or so in an airtight container.

Steps:

• Line a baking pan with foil; set aside. In a large bowl, combine the flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside., In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour mixture. , Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on the prepared baking pan. Smooth the surface of each rectangle; brush with milk and sprinkle with remaining sugar., Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°., Transfer rectangles with foil to a wire racks; cool for 15 minutes. Place rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place slices, cut side down, on baking pans. , Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers.

Steps:

• Beat sugar and eggs in a large bowl with an electric mixer until smooth. Mix in walnuts, oil, anisette liqueur, brandy, and anise seeds. Fold in flour and baking powder until dough comes together. Cover with plastic wrap and chill, about 3 hours.
• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Remove dough from refrigerator. Use greased hands to shape half the dough into a 1 1/2-inch-wide log on a baking sheet. Repeat with remaining dough on second baking sheet.
• Bake in the preheated oven, switching baking sheets halfway through, until dough is pale golden and a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Remove from oven and cool until easily handled, about 5 minutes.
• Transfer logs to a cutting board and slice into 1-inch pieces at a 45-degree angle using a sharp or serrated knife. Arrange slices on their sides on the baking sheets.
• Bake again in the preheated oven, flipping slices over halfway through, until lightly browned, about 14 minutes.

Steps:

• Preheat the oven to 325 degrees F.
• Place the almonds on a cookie sheet and toast them in the oven for about 8 to 10 minutes, then transfer to a wide ceramic platter to cool off. Do not leave them on the cookie sheet or they will continue to cook and burn.
• Turn oven up to 350 degrees F.
• In a stand mixer using a paddle attachment, beat 2 eggs, 2 yolks, melted butter, and 10 1/2 ounces sugar on medium speed.
• In a separate bowl, whisk together the flour, package of Lievito Pane degu Angeli, orange zest, and pinch of salt then slowly, one spoonful at the time, add the dry ingredients to the egg and sugar mixture and work until the dough forms and starts coming away from the sides of the bowl, about 2 minutes. Cook's Note: The dough should not be too wet. If the dough crumbles, add an extra egg yolk to bind the ingredients.
• Remove the bowl from the mixer and stir in the almonds; do this final step by hand as the almonds would break if added into the mixer.
• Butter 2 cookie sheets and, using your hands, separate the dough in two equal parts that you will roll into cylinders approximately 2-inches thick by 8-inches long.
• In a small bowl mix 2 tablespoons sugar and one egg, then with a pastry brush glaze the cookie dough evenly and place the sheets in the oven.
• Bake for about 35 to 40 minutes, until the top has reached a nice golden brown color.
• Remove from the oven and rest on a cooling rack for about 1 hour, then using a bread knife, slice the cookies about 3/4-inch thick.
• To ensure a proper crunchiness, leave the cookies to rest uncovered through the night, and then toast them in the oven at 350 degrees F for 10 minutes on each side the day after. When they cool off for the second time the will be perfectly "tempered".

Steps:

• Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
• Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
• Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
• Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

Steps:

• Preheat oven to 350 degrees. Cover a baking sheet with parchment paper.
• Sift flour, sugar, one pinch of salt, baking soda and baking powder together three times. Place in a large mixing bowl and make a well in the center.
• Beat three eggs and vanilla together and pour into the middle of the dry ingredients. Using a rubber spatula, begin to work the flour mixture into the eggs, drawing the dry ingredients from the outside to the center. The mixture will be crumbly at first, but gradually will form a soft dough. When the dough cleans the sides of the bowl, allow it to rest a minute or two. It will soften further.
• Transfer dough to a lightly floured surface and flatten to form a rectangle about six by 10 inches. Scatter almonds over the dough and roll the dough up over the almonds. Flatten the dough slightly, then cut into three equal portions. Roll each portion under the palms of your hands to form a cylinder 12 inches long. Place the three cylinders on the baking sheet.
• Beat the remaining egg with a pinch of salt and brush the egg wash over each cylinder. Bake about 20 minutes, until golden and firm to the touch.
• Place cylinders on a cutting board and slice through them at a 45-degree angle at one-half inch intervals. Remove the parchment paper from the baking sheet. Place the slices standing up on the baking sheet and return them to the oven for another 15 minutes to dry. Allow to cool, then store airtight.

Steps:

• Preheat oven to 350°F. Line 2 heavy large baking sheets with foil. Beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix flour, baking powder and salt in medium bowl. Combine brandy, anise extract and vanilla extract in glass measuring cup. Add dry ingredients and brandy mixture alternately to sugar mixture, beginning and ending with dry ingredients. Stir in almonds and aniseed.
• Drop dough by spoonfuls onto prepared baking sheets, forming two 2-inch-wide, 13-inch-long strips on each sheet. Moisten fingertips and smooth dough into logs. Bake until golden and firm to touch, about 40 minutes. Transfer sheets to racks and cool completely.
• Reduce oven temperature to 300°F. Transfer cooled logs to work surface. Using serrated knife, cut logs on diagonal into 3/4-inch-thick slices. Arrange slices on baking sheets.
• Bake cookies until dry and slightly brown, turning every 10 minutes, about 40 minutes. Transfer to rack; cool. (Can be made 2 weeks ahead. Store in airtight containers at room temperature.)

Steps:

• Cream butter and sugar, add eggs, flavoring. and anise seeds
• Combine dry ingedients, mix everything together.
• Divide dough and roll into logs, use extra flour as needed. Place on greased cookie sheets and flatten slightly. Allow room on baking sheets to spread. Bake at 350 for 20 minutes.
• Cool untill can handle and slice with serrated knife at angle 1/2 inch wide. Return to baking sheets and bake till golden, turning so both sides are done. Approximately 8-10 minutes a side., including anise seeds.

Steps:

• Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
• In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
• Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
• Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
• Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
• Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.