Sambuca Biscotti Recipes

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:

• Place seeds in food processor; add flour, baking powder, zest and salt.
• Mix.
• Add butter; pulse until crumbly.
• Add 1 cup nuts and sugar.
• Pulse until nuts are finely ground.
• In bowl, mix eggs and liqueur.
• Add to flour mixture; pulse to blend.
• Place in bowl; stir in remaining nuts.
• Cover; chill 4 hours.
• Preheat oven to 325 degrees F.
• On lightly floured surface, roll dough into 2 (16x1 1/4") logs; place 4 inches apart on ungreased baking sheet.
• Bake 35 minutes or until firm; loosen with spatula.
• Slide onto a cutting board.
• Let cool 10 minutes.
• Reduce the oven to 300 degrees F.
• Cut log diagonally into 1/2" thick slices; lay cut side down on baking sheet.
• Bake 15 minutes or until dry, turning slices over after 7 minutes.
• Cool completely.

Steps:

• Melt butter, add minced garlic and 2 tbsp of the butter, add the heavy cream and mix well.
• Can refrigerate at this point for a couple of hours to allow the garlic flavor to blend.
• In a heavy skillet, melt the remaining butter on med/high heat and saute the thawed shrimp until heated through.
• Add Sambuca and flambe, (if open flame, remove from heat).
• Reduce heat immediately and add the butter, garlic and cream mixture.
• Simmer for about 5 minutes and serve immediately.