Title: White Chocolate Glazed Anisette Biscotti
Categories: Biscotti, Italian
Yield: 40 Biscotti
3/4 c Hazelnuts
3 Eggs
1 ts Vanilla extract
1/4 ts Almond extract
2 1/4 c Unbleached all-purpose flour
7/8 c Sugar
2 tb Anise seed; crushed with a
- mortar and pestle
1 ts Baking soda
1/2 ts Salt
3 oz White chocolate chips
Place nuts in a shallow pan. Bake in a preheated 350°F oven for 8
to 10 minutes, or until golden brown. While still warm, rub nuts
between a double layer of paper towels to remove their papery skin.
Cool. Chop into halves or 3rds.
In a small bowl, beat eggs, vanilla, and almond extract with a
whisk. In a large mixing bowl, combine flour, sugar, anise seed,
baking soda, and salt. Add egg mixture and mix until blended, about
1 minute. Mix in nuts.
Divide dough in half. On a greased floured baking sheet, form two
logs about 1/2" thick, 1-1/2" wide and 12" long. Space them at
least 2" apart. Bake in the middle of a preheated 325°F oven for
25 minutes, or until set and bake through. Transfer from baking
sheet to a wire rack and cook 5 to 10 minutes. Place on cutting
board. With a serrated knife, cut 1/2" thick slices diagonally at a
45° angle.
Lay slices flat on baking sheet and return to oven for 10 minutes,
turning over once, to dry slightly. Cool on wire rack.
To make glaze, heat white chocolate chips over hot water in a
microwave oven on Medium power, checking every 30 seconds until
chocolate melts. Stir to blend. With a spatula, spread chocolate
over entire top surface of cookies. Cool at room temperature until
set.
