Walnut and Anise Biscotti |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Middle Eastern merges with Italy. Ingredients:
1/2 cup butter |
3/4 cup light brown sugar, lightly packed |
2 eggs |
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
2 cups walnuts, roughly chopped |
1 cup dried cranberries or 1 cup dried cherries |
1 teaspoon anise seed |
2 teaspoons lemon zest |
Directions:
1. Preheat oven to 325 degrees.
2. In bowl beat butter and sugar with hand mixer until pale and fluffy. Beat in eggs until well combined.
3. In small bowl whisk together flour and baking powder, walnuts, dried cranberries, anise and lemon zest. Add to butter mixture and mix well.
4. Shape dough into a large log, about 4” x 12”. Arrange on a parchment-lined baking sheet and bake in center of preheated oven until golden, approximately 30 minutes.
5. Let cool for 15 minutes and slice into 1/4-inch thick slices (diagonally for longer cookies or straight across for smaller).
6. Return biscotti to baking sheet, cut side down, and bake for an additional 10 minutes. Flip to other side and bake 10 minutes longer or until completely dry.
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