Sambuca Biscotti Recipes

SAMBUCA BISCOTTI

Steps:

• Place seeds in food processor; add flour, baking powder, zest and salt.
• Mix.
• Add butter; pulse until crumbly.
• Add 1 cup nuts and sugar.
• Pulse until nuts are finely ground.
• In bowl, mix eggs and liqueur.
• Add to flour mixture; pulse to blend.
• Place in bowl; stir in remaining nuts.
• Cover; chill 4 hours.
• Preheat oven to 325 degrees F.
• On lightly floured surface, roll dough into 2 (16x1 1/4") logs; place 4 inches apart on ungreased baking sheet.
• Bake 35 minutes or until firm; loosen with spatula.
• Slide onto a cutting board.
• Let cool 10 minutes.
• Reduce the oven to 300 degrees F.
• Cut log diagonally into 1/2" thick slices; lay cut side down on baking sheet.
• Bake 15 minutes or until dry, turning slices over after 7 minutes.
• Cool completely.

BISCOTTI, TRADITIONAL ANISE

Steps:

• Cream butter and sugar, add eggs, flavoring. and anise seeds
• Combine dry ingedients, mix everything together.
• Divide dough and roll into logs, use extra flour as needed. Place on greased cookie sheets and flatten slightly. Allow room on baking sheets to spread. Bake at 350 for 20 minutes.
• Cool untill can handle and slice with serrated knife at angle 1/2 inch wide. Return to baking sheets and bake till golden, turning so both sides are done. Approximately 8-10 minutes a side., including anise seeds.