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Receta Cornmeal And Anise Biscotti
by Global Cookbook

Cornmeal And Anise Biscotti
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Ingredientes

  • 1 1/4 c. toasted almonds, (about 5 ounces)
  • 1/2 c. unsalted butter, at room temperature
  • 1 c. sugar
  • 2 x Large eggs
  • 1 Tbsp. anisette liqueur
  • 1 1/2 tsp baking pwdr
  • 1/2 tsp salt
  • 2 1/4 c. all purpose flour, approximately
  • 1/2 c. yellow cornmeal, coarse
  • 1 1/2 Tbsp. aniseed

Direcciones

  1. Preheat oven to 325F. Butter 2 cookie sheets. Coarsely chop 1/4 c. almonds.
  2. Using electric mixer, cream butter with sugar in large bowl just till combined. Beat in Large eggs, liqueur, baking pwdr and salt. Stir in 2 c. flour, cornmeal, then whole and minced almonds and aniseed. If dough is sticky, fold in sufficient of the remaining 1/4 c. flour by Tbsp. to create smooth dough.
  3. Shape dough into four 2-inch wide, 3/4-inch thick logs. Transfer to prepared cookie sheets, spacing proportionately. Bake till pale golden brown on edges,about 35 min. Transfer logs to racks and cold 10 min. Maintain oven temperature. Place logs on work surface and cut diagonally into 1/2-inch thick slices. Arrange slices cut side down on cookie sheets. Bake till very light brown, about 10 min. Transfer biscotti to rack and cold completely. (Can be prepared 1 week ahead. Store in airtight container at room temperature. Don't FREEZE)
  4. Makes about 4-1/2 dozen.