Anise Biscotti With Lemon Ice Cream Recipe
- 2 c. all-purpose flour
- 2 tsp baking pwdr
- 1/2 tsp salt
- 1 stk unsalted butter room temperature
- 1 c. granulated sugar
- 2 lrg Large eggs
- 1/4 c. anisette or possibly sambuca
- 1 tsp vanilla extract
- 1/2 c. pine nuts lightly toasted
- 1 Tbsp. aniseeds Lemon Ice Cream (see recipe)
- Preheat oven to 350 degrees.
- Line 1 large baking sheet with parchment paper.
- Combine the flour, baking pwdr, and salt in a small bowl.
- In a large bowl, cream together the butter and sugar till fluffy.
- Add in the Large eggs, beating after the addition of each.
- Add in the dry ingredients, alternating with the anisette.
- Add in the vanilla and mix well.
- Mix in the nuts and aniseeds.
- Divide the dough into 2 equal pcs.
- On a lightly floured surface, roll each under your palms to make a log, about 12-inches in length, and 2-inches in diameter.
- Place logs on the baking sheets, about 2-inches apart.
- Bake till golden and hard, about 30 min.
- Remove from the oven and let cold completely on the sheet.
- Reduce the oven temperature to 300 degrees.
- Transfer the cookie log to a large cutting board and with a heavy knife cut into 3/4-inch thick slices.
- Spread the cookies on the baking sheet.
- Bake, turning halfway through cooking, till hard and crisp, about 30 min.
- Remove from the oven and transfer to a wire rack to cold.
- Serve with Lemon Ice Cream.
- This recipe yields about 3 dozen.
- Yield: 3 dozen
flour, baking pwdr, salt, butter, sugar, eggs, anisette, vanilla, nuts, cream
Taken from cookeatshare.com/recipes/anise-biscotti-with-lemon-ice-cream-65544 (may not work)