Biscochito Biscotti

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READY IN: 2hrs
SERVES: 30
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Preheat oven to 350 degrees.
  • 2. Sift flour with baking powder and salt.
  • 3. In a separate bowl, cream lard with sugar and freshly ground anise seeds and whip until fluffy.
  • 4. Beat in eggs one at a time.
  • 5. Mix in flour mixture and white wine until well blended.
  • 6. Refrigerate 1-2 hours. (Cover with plastic wrap so the dough doesn't dry out.)
  • 7. Divide dough into 4 balls and line a cookie sheet with parchment paper (You can use the same parchment paper throughout the baking process.
  • 8. Shape each ball into a log about 7 inches long. Place logs on parchment paper lined pans and pat dough into a rectangleish shape, about ¾ inch thick and 2 ½ inches wide.
  • 9. Mix the 3/4 cup sugar and 2 tbsp of cinnamon in a small bowl.
  • 10. Bake logs about 30 minutes, until edges are somewhat brown. Let logs cool about a half hour before slicing them into inch-thick slices. Place slices back on paper lined pan.
  • 11. Bake slices for 17 minutes, remove from oven, flip and bake 17 more minutes.
  • 12. Cool slices on cookie rack while preparing the glaze.
  • 13. Whip the glaze ingredients together and spread on the biscotti with a butter knife. Biscotti will be very crumbly, handle with care.
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