Biscotti all'Anise

[Guest guest]

Biscotti all'Anise

 

I've never understood why biscotti is so expensive when it's so easy to

make. Maybe because it's trendy. Just as well, though, because the

homemade version is better than anything I can buy.

 

Makes 48 Cookies

 

3 eggs

2 t anise extract

3/4 C sugar

Pinch salt

1 1/2 C all-purpose flour

1/4 C cornstarch

1/2 t baking powder

 

PREHEAT OVEN TO 350F.

 

Combine the eggs, extract, sugar and salt in a mixing bowl 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 of the 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 between layers of wax

paper.

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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