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Recipe: Anise and Pine Nut Biscotti
Similar Categories: Anise, Pine, Nut, Biscotti
3 cups flour
3 teaspoons baking powder
2 1/2 teaspoons anise seed
zest of 1 orange or lemon -- grated
1 dash salt -- (optional)
3 tablespoons margarine
1 1/2 cups sugar
1 egg
3 egg whites -- divided
2 teaspoons vanilla
2 tablespoons pine nuts (to 4) -- (optional)
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
In small bowl, combine flour, baking powder, anise seed, orange zest
and salt. In large mixing bowl, cream margarine with sugar. Beat in
egg, 2 1/2 egg whites and vanilla for 1 minute, or until well-blended.
Reduce speed to low. Gradually mix in dry ingredients and pine nuts.
(Dough will be rough and crumbly.)
Divide dough in half. On floured surface, shape each half into 11 x
2-inch log. Arrange on prepared sheet 3 inches apart.
Beat 1/2 egg white. Brush on top 'of logs. Bake for 25 minutes.
Increase oven temperature to 375 degrees. Cool logs slightly. Cut into
1/2-inch diagonal slices. Arrange cut side down on baking sheet. Bake
for 10 minutes, or until golden and dry.
Variation: You may add 1/2 cup raisins or other dried fruit to dough.
Drop by tablespoonfuls 2 inches apart onto baking sheet. Indent
centers and fill with additional raisins or other dried fruit. Bake
for 12 to 15 minutes in 375 degree oven. Lightly sprinkle
confectioners' sugar on tops. Makes 4 dozen.
3 teaspoons baking powder
2 1/2 teaspoons anise seed
zest of 1 orange or lemon -- grated
1 dash salt -- (optional)
3 tablespoons margarine
1 1/2 cups sugar
1 egg
3 egg whites -- divided
2 teaspoons vanilla
2 tablespoons pine nuts (to 4) -- (optional)
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
In small bowl, combine flour, baking powder, anise seed, orange zest
and salt. In large mixing bowl, cream margarine with sugar. Beat in
egg, 2 1/2 egg whites and vanilla for 1 minute, or until well-blended.
Reduce speed to low. Gradually mix in dry ingredients and pine nuts.
(Dough will be rough and crumbly.)
Divide dough in half. On floured surface, shape each half into 11 x
2-inch log. Arrange on prepared sheet 3 inches apart.
Beat 1/2 egg white. Brush on top 'of logs. Bake for 25 minutes.
Increase oven temperature to 375 degrees. Cool logs slightly. Cut into
1/2-inch diagonal slices. Arrange cut side down on baking sheet. Bake
for 10 minutes, or until golden and dry.
Variation: You may add 1/2 cup raisins or other dried fruit to dough.
Drop by tablespoonfuls 2 inches apart onto baking sheet. Indent
centers and fill with additional raisins or other dried fruit. Bake
for 12 to 15 minutes in 375 degree oven. Lightly sprinkle
confectioners' sugar on tops. Makes 4 dozen.
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