Best 3 Italian Biscotti Al La Syd Recipes

ITALIAN BISCOTTI

Steps:

• Preheat oven to 350 degrees F ( 165 degrees C ).
• In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
• Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.

ITALIAN BISCOTTI AL LA SYD

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl mix the first 7 ingredients until well blended.
• Stir in the flour one cup at a time.
• When smooth, mix in cranberries & pistachios.
• Pat the dough into a smooth round dome in the mixing bowl, then cut it into quarter sections. Slowly shape each section, patting & rolling it carefully, first into a log, & then into a seamless loaf about 13" long & 4" wide. Place two of the loaves on a 15"x10" baking sheet.
• Bake loaves for 45 minutes, checking them every 15 minutes to see if the dough is spreading out & becoming too flat. If it is, reshape the loaf with a spatula.
• Remove loaves from the oven & allow them to cool. When cool, cut each loaf into 1" slices & then cut those slices in half. Place the slices back on the baking sheet, STANDING UP & SEPARATED FROM ONE ANOTHER, then bake them for another 10 minutes or so.
• Remove cookies from the oven & cool them completely before storing them in an air tight container.

BISCOTTI ALL'ANICE

Steps:

• PREHEAT OVEN TO 350 degrees F.
• Combine the eggs, extract, sugar and salt in a mixingbowl or the bowl of an electric mixer and whip with a hand mixer set at high speed or in a heavy duty mixer fitted with the whip.
• Continue whipping until the mixture is very light and increased in volume, 6-7 minutes.
• While the egg mixture is whipping, combine the flour, cornstarch and baking powder and stir to mix.
• Remove the whipped eggs from the mixer and sift over the flour mixture in three additions, folding it in after each addition with a rubber spatula.
• The batter will lose most of its air and become rather stiff.
• Pipe the batter, using a pastry bag with a 3/4-inch opening, but no tube, onto a jelly roll pan lined with parchment paper or buttered wax paper.
• Pipe two logs about 1 1/2 inches wide and the length ofthe pan.
• Bake the logs about 20 minutes, until they are well risen and golden.
• Remove from oven and place logs on a cutting board to cool about 10 minutes.
• Using a sharp, serrated knife, slice the logs diagonally at 1/2-inch intervals.
• Place the biscotti cut side down on the pan and return them to the oven for about 10-15 minutes, until they color lightly on the cut surfaces.
• Cool the biscotti on the pans and store them in a tin betweenlayers of wax paper.