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Anise biscotti - two ways

CRISTILINA
1/2 pound butter
2 cups sugar
8 eggs
4 cups all-purpose flour
4 teaspoons baking powder
1/4 pound almonds
1 ounce whole anise seeds

Cream butter and sugar together well. Beat in eggs alternately with flour and baking powder sifted together. Cut almonds in half and add with anise seeds. Miz and chill dough two hours. Divide into six parts. On a floured board roll each into a small, long loaf. Place three loafs at a time on a greased cookie sheet. Bake at 350 degrees F. for 35 minutes, or until done and golden brown. While still warm, cut loaves into 1/2 inch thick slices. Toast slices under a broiler lightly on both sides. Cool and store in tins. Nice served with wine.

ANISE COOKIE STICKS

1/2 cup butter
1 (3 oz.) package cream cheese
1 cup sugar
4 eggs
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons anise seeds

Cream butter and cheese together. Add sugar gradually, creaming thoroughly after each addition. Beat in eggs one at a time. Continue beating until light and fluffy. Add mixture of the remaining ingredients; mix well. Divide dough in half, place on a lightly greased baking sheet, and form into two rolls the length of the baking sheet and 1 1/2 inches wide. Bake at 350 degrees F. for 30 to 35 minutes, or until light brown. Remove from oven and cut rolls crosswise into slices about 3/4 inch thick. Place on baking sheets, cut side down. Return to oven and bake 10 minutes longer, or until toasted and crisp.

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