A great Italian Biscotti
My Private Note
Units: US | Metric
- 1PREHEAT OVEN TO 350 degrees F.
- 2Combine the eggs, extract, sugar and salt in a mixingbowl or the bowl of an electric mixer and whip with a hand mixer set at high speed or in a heavy duty mixer fitted with the whip.
- 3Continue whipping until the mixture is very light and increased in volume, 6-7 minutes.
- 4While the egg mixture is whipping, combine the flour, cornstarch and baking powder and stir to mix.
- 5Remove the whipped eggs from the mixer and sift over the flour mixture in three additions, folding it in after each addition with a rubber spatula.
- 6The batter will lose most of its air and become rather stiff.
- 7Pipe the batter, using a pastry bag with a 3/4-inch opening, but no tube, onto a jelly roll pan lined with parchment paper or buttered wax paper.
- 8Pipe two logs about 1 1/2 inches wide and the length ofthe pan.
- 9Bake the logs about 20 minutes, until they are well risen and golden.
- 10Remove from oven and place logs on a cutting board to cool about 10 minutes.
- 11Using a sharp, serrated knife, slice the logs diagonally at 1/2-inch intervals.
- 12Place the biscotti cut side down on the pan and return them to the oven for about 10-15 minutes, until they color lightly on the cut surfaces.
- 13Cool the biscotti on the pans and store them in a tin betweenlayers of wax paper.
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Nutritional Facts for Biscotti All'anice
Serving Size: 1 (530 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 33.9
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.1 g
- Cholesterol 13.2 mg
- Sodium 11.5 mg
- Total Carbohydrate 6.7 g
- Dietary Fiber 0.1 g
- Sugars 3.1 g
- Protein 0.8 g