Almond-Anise Biscotti from the Culinary Institute
From peetabear 15 years ago
- 40 minutes to make
- Serves 144
this is a recipe from the Culinary Institute of America... I like the fact that it not only has the cookie with the almond and anise flavor it also has almond and anise seeds in it... the recipe and photo are from the CIA
Ingredients
- 18 oz / 510 g all-purpose flour shopping list
- 10 oz / 285 g sugar shopping list
- 3/4 oz / 20 g baking powder shopping list
- 4 1/2 oz / 130 g butter shopping list
- 7 oz / 200 g egg whites (about 6 large whites) shopping list
- 2 tsp / 10 mL anise extract shopping list
- 2 tsp / 10 mL almond extract shopping list
- 2 1/2 oz / 70 g chopped almonds shopping list
- 3/4 oz / 20 g anise seeds shopping list
- vegetable oil spray, as needed shopping list
How to make it
- Combine the flour, sugar, and baking powder in a large bowl. Cut the butter into the dry ingredients to form a mealy mixture. Stir in the egg whites and extracts. Fold in the almonds and anise seeds. Place the mixture in a pastry bag without a tip and pipe 9 by 2-in / 23 by 5-cm logs onto a parchment-lined, oil-sprayed sheet pan. Bake in a 350°F / 175°C oven until a skewer inserted into the center of the log comes out clean, about 25 minutes. Remove the biscotti from the oven and cool for 10 minutes. Cut each log on a bias 1/4 in / 6 mm thick. Place the biscotti on the sheet pan and bake in a 350°F / 175°C oven until dry, about 15 minutes
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juels
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