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Recipe: Anise And Orange Spiced Biscotti
Similar Categories: Anise, Orange, Spiced, Biscotti
4 eggs
1 cup sugar
2 tablespoons honey
1/2 cup olive oil
2 tablespoons finely grated orange zest
2 tablespoons roasted and ground sesame seeds
1 3/4 cup all-purpose flour and 2 cups pastry flour combined
1 tablespoon + 1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground anise seed
2 teaspoons cinnamon
1 1/2 cup toasted and chopped almonds
To make the dough, in a standing mixer bowl fitted with the paddle attachme
nt, cream the eggs, sugar and honey until light and fluffy, approximately 5
minutes. Slowly pour the olive oil in a steady stream into the bowl and co
ntinue to beat well. Add the orange zest. Meanwhile, combine sesame seeds,
flours, baking powder, salt, anise seed, cinnamon and almonds in a medium b
owl. Add these dry ingredients to the creamed egg mixture and beat until mi
xed, approximately 1 minute. Remove dough from the mixer and form into 2 l
ogs 1 1/2 inches in diameter. Wrap each log in plastic and chill for 45 mi
nutes.
To bake the biscotti, preheat oven to 3502A. Unwrap the logs from the
plastic, and set logs 2 inches apart on a parchment lined baking sheet. Ba
ke for 25-30 minutes or until the logs are set and lightly browned. Cool th
e logs on a rack for about 30 minutes. Reduce oven temperature to 2502
A. After the logs have cooled, slice each log diagonally into slices abou
t 1/2 inch thick. Lay slices on their sides back onto the baking sheet and
bake for approximately 40 minutes, or until the biscotti is dry. Turn each
slice over halfway through baking.
Cool on a rack. Enjoy immediately or store in a tightly covered container
for up to 5 days.
1 cup sugar
2 tablespoons honey
1/2 cup olive oil
2 tablespoons finely grated orange zest
2 tablespoons roasted and ground sesame seeds
1 3/4 cup all-purpose flour and 2 cups pastry flour combined
1 tablespoon + 1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground anise seed
2 teaspoons cinnamon
1 1/2 cup toasted and chopped almonds
To make the dough, in a standing mixer bowl fitted with the paddle attachme
nt, cream the eggs, sugar and honey until light and fluffy, approximately 5
minutes. Slowly pour the olive oil in a steady stream into the bowl and co
ntinue to beat well. Add the orange zest. Meanwhile, combine sesame seeds,
flours, baking powder, salt, anise seed, cinnamon and almonds in a medium b
owl. Add these dry ingredients to the creamed egg mixture and beat until mi
xed, approximately 1 minute. Remove dough from the mixer and form into 2 l
ogs 1 1/2 inches in diameter. Wrap each log in plastic and chill for 45 mi
nutes.
To bake the biscotti, preheat oven to 3502A. Unwrap the logs from the
plastic, and set logs 2 inches apart on a parchment lined baking sheet. Ba
ke for 25-30 minutes or until the logs are set and lightly browned. Cool th
e logs on a rack for about 30 minutes. Reduce oven temperature to 2502
A. After the logs have cooled, slice each log diagonally into slices abou
t 1/2 inch thick. Lay slices on their sides back onto the baking sheet and
bake for approximately 40 minutes, or until the biscotti is dry. Turn each
slice over halfway through baking.
Cool on a rack. Enjoy immediately or store in a tightly covered container
for up to 5 days.
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