Biscotti
- 6 cups cake or all-purpose flour
- 1/4 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 2 1/2 cups sugar
- 4 large eggs
- 1/4 cup anisette
- 2 cups peeled and toasted whole almonds or hazelnuts
- Preheat the oven to 350 F. Line a 15 x 11inch jelly-roll pan with parchment paper.
- Stir the flour, cornmeal, baking powder, and salt together in a bowl.
- Beat the butter with a handheld electric mixer until creamy.
- As you continue beating, add the sugar gradually, until light and fluffy.
- Beat in the eggs one at a time, beating well after each addition.
- Stir in the anisette.
- Pour the dry ingredients and almonds into the bowl, switch to a wooden spoon, and stir until the dough is smooth.
- Divide the mixture into two equal portions.
- Shape each into a loaf 12 inches long by 3 inches wide, making the sides and top even and smooth.
- Place the loaves side by side on the parchment-lined jelly-roll pan, leaving at least 2 inches between them and 1 inch between each loaf and the side of the pan.
- Bake until loaves are golden and the tops spring back when lightly poked with a finger, about 30 minutes.
- Remove the baking sheet from the oven and reduce the oven temperature to 300 F. Cool the loaves until barely warm but still soft enough to cut, about 30 minutes.
- Slice the loaves crosswise into 1/2-inch-wide cookies.
- Lay the cookies on their side and bake until evenly golden brown and very firm, about 10 minutes.
- Cool completely.
- Biscotti can be stored in a covered container for up to 2 weeks.
cake, cornmeal, baking powder, salt, unsalted butter, sugar, eggs, anisette, almonds
Taken from www.epicurious.com/recipes/food/views/biscotti-375255 (may not work)