Aniseed biscotti

Aniseed biscotti

Aniseed Biscotti

Aniseed biscotti Button German

Yield: 40 Servings

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Ingredients:

  • 125 grams Butter, chopped
  • 165 grams Caster sugar, 3/4 cup
  • 3 Eggs, Size M
  • 2 tablesp. Brandy
  • 1 tablesp. Lemon rind, grated
  • 225 grams Plain flour, 1 1/2 cups
  • 110 grams Self-raising flour, 3/4 cup **
  • 120 grams Blanched almonds, 3/4 cup, toasted, chopped coarsely
  • 1 tablesp. Aniseed, ground

SOURCE

978-1863965361978-1863965361 *

modified from Ulrike Westphal inspired by:
Everyday Cakes and Cookies (The Australian Women’s Weekly)978-1863965361 *
ISBN 978-1863965361

Instructions

  1. Beat butter and sugar in large bowl with electric mixer until just combined. Add eggs one at a time, beating well after each addition. Add brandy and rind; mix well. Stir in flours, nuts and aniseed; cover, refrigerate 1 hour.
  2. Preheat oven to moderate (180°C/160°C fan-forced). Lightly grease an oven tray.
  3. Halve dough; shape each half into a 30 cm log. Place on prepared tray.
  4. Bake for 20 minutes or until lightly browned and firm; stand logs on oven tray for 10 minutes.
  5. Using a serrated or electric knife, cut logs diagonally into 1 cm slices. Place slices on ungreased oven trays.
  6. Bake for about 25 minutes or until dry and crisp, turning halfway through cooking. Transfer to wire racks to cool.

tip: Store biscotti in an airtight container for up to two weeks.
** 107 g wheat-flour Type 405 plus 3 g baking powder
total time: 2 h 10 minutes
preparation time: 20 minutes (plus refrigeration time)
cooking/baking time: 45 minutes

 
 

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