Italian Biscotti Al La Syd Recipes

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.

ITALIAN BISCOTTI

Steps:

• Cream butter, sugar and 1 tablespoon anise seed.
• Add eggs and vanilla.
• Combine flour, baking powder and 1 tablespoon Anise seed.
• Add to cream mixture.
• Add nuts, mix in, and form dough into 2 or 3 long thin rolls.
• Place rolls on a ungreased baking pan or cookie sheet and bake cookie rolls at 350 degrees 15-20 minutes , or till light brown.
• Remove from oven and cut diagonally into 1/2-3/4 inch slices.
• Put back in oven and bake an additional 10-15 minutes or till Biscotti is lightly toasted.
• You want the biscoti to dry slightly.
• It will look somewhat like a elongated piece of french bread, except smaller.

ITALIAN BISCOTTI

Steps:

• Mix together flour, baking powder, butter, and sugar; form a well in the center. Add eggs and lemon zest; knead until dough is smooth. Form dough into 2 inch balls. Roll each ball on a floured surface into a 7 inch rope. Twist ropes into knots; place on lightly greased baking sheets.
• Bake at 350F for 15-18 minutes. Cool on a wire rack. Combine lemon juice and powdered sugar; drizzle over cookies. Add sprinkles, if desired.