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Paula

Beach Fanatic
Jan 25, 2005
3,747
442
Michigan but someday in SoWal as well
Ocean Lover: Here's a recipe I've made and I love it, especially if they are glazed for a little more sweetness. I like the texture of the anise and cornmeal. It's easy to make. I try not to overcook the biscotti -- I don't like them too hard or too crisp. Hope this works out for you. I haven't made these in about 5 years but you're tempting me.

CORNMEAL AND ANISE BISCOTTI

From MasterCook II; Bon Appetit Favorite Restaurant Recipes
4.5 dozen

1 ? cup almonds ? toasted (I sometimes used thinly sliced almonds)
? cup unsalted butter at room temperature
1 cup sugar
2 eggs
1 tablespoon Anisette or Sambuca Liqueur
1 ? teaspoons baking powder
? teaspoon salt
2 ? cups all purpose flour (approximately)
? cup coarse yellow cornmeal
1 ? tablespoon aniseed

1. Preheat oven to 325 degrees. Butter 2 cookie sheets.
2. Coarsely chop ? cup almonds. I sometimes just use sliced almonds rather than chopped and whole almonds in this recipe.
3. Using electric mixer, cream butter with sugar in large bowl just until combined. Beat in eggs, liqueur, baking powder, and salt. Stir in 2 cups flour, cornmeal. Then stir in whole and chopped almonds and aniseed. If dough is sticky (it usually is at this point), mix in enough of remaining ? cup flour by tablespoons to form a smooth dough. Shape dough into four 2-inch-wide ?-inch-thick logs. Transfer to prepared cookie sheets, spacing evenly. They will look small but they will spread out quite a bit so leave room between logs.

4. Bake until pale golden on edges, approximately 35 minutes. Transfer logs to racks and cook for 10 minutes. Maintain oven temperature. Place logs on work surface and cut diagonally into ?-inch-thick slices. Arrange slices cut side down on cookie sheets. Bake until very light brown, about 10 minutes. Transfer biscotti to rack and cool completely. Store in airtight container at room temperature.

5. I like to drizzle the biscotti with a light glaze made from confectioners sugar, water, and vanilla that hardens. This adds a little more sweetness to them. You can look up a glaze recipe in a good cookbook or online.
 

Mango

SoWal Insider
Apr 7, 2006
9,699
1,368
New York/ Santa Rosa Beach
OC- I have a recipe for you that my sister and BIL make every year passesd down from past generations.
They make it at night when the kids are asleep. I don't or eat it because I am allergic to almonds, but everyone loves it.
I'll get it from her and e-mail it to you.
 

Mermaid

picky
Aug 11, 2005
7,871
335
I've been making this biscotti every Christmas since the recipe was printed! It's easy to make and so wonderfully delicious that it never lasts for long.

CINNAMON-SUGAR BISCOTTI

ingredients_hed.gif

2 cups all purpose flour
2 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 3 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract


preperation_hed.gif

Preheat oven to 325?F. Line 2 large baking sheets with parchment paper. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then dry ingredients.
Transfer dough to work surface. Divide in half. Shape each half into 9-inch-long, 1 1/2-inch-wide log. Transfer logs to baking sheets. Beat remaining egg in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough will spread), about 50 minutes. Cool on baking sheets. Maintain oven temperature. Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend. Using serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti, cut side down, on baking sheets. Sprinkle 1/4 teaspoon cinnamon sugar over each biscotti. Bake until pale golden, about 20 minutes. Cool on racks. (Can be made 1 week ahead. Store in airtight container.)

Makes about 40.
Bon App?tit
December 1997
 

Teresa

SoWal Guide
Staff member
Nov 15, 2004
30,632
9,472
South Walton, FL
sowal.com
Ocean Lover: Here's a recipe I've made and I love it, especially if they are glazed for a little more sweetness. I like the texture of the anise and cornmeal. It's easy to make. I try not to overcook the biscotti -- I don't like them too hard or too crisp. Hope this works out for you. I haven't made these in about 5 years but you're tempting me.

CORNMEAL AND ANISE BISCOTTI

From MasterCook II; Bon Appetit Favorite Restaurant Recipes
4.5 dozen

1 ? cup almonds ? toasted (I sometimes used thinly sliced almonds)
? cup unsalted butter at room temperature
1 cup sugar
2 eggs
1 tablespoon Anisette or Sambuca Liqueur
1 ? teaspoons baking powder
? teaspoon salt
2 ? cups all purpose flour (approximately)
? cup coarse yellow cornmeal
1 ? tablespoon aniseed

1. Preheat oven to 325 degrees. Butter 2 cookie sheets.
2. Coarsely chop ? cup almonds. I sometimes just use sliced almonds rather than chopped and whole almonds in this recipe.
3. Using electric mixer, cream butter with sugar in large bowl just until combined. Beat in eggs, liqueur, baking powder, and salt. Stir in 2 cups flour, cornmeal. Then stir in whole and chopped almonds and aniseed. If dough is sticky (it usually is at this point), mix in enough of remaining ? cup flour by tablespoons to form a smooth dough. Shape dough into four 2-inch-wide ?-inch-thick logs. Transfer to prepared cookie sheets, spacing evenly. They will look small but they will spread out quite a bit so leave room between logs.

4. Bake until pale golden on edges, approximately 35 minutes. Transfer logs to racks and cook for 10 minutes. Maintain oven temperature. Place logs on work surface and cut diagonally into ?-inch-thick slices. Arrange slices cut side down on cookie sheets. Bake until very light brown, about 10 minutes. Transfer biscotti to rack and cool completely. Store in airtight container at room temperature.

5. I like to drizzle the biscotti with a light glaze made from confectioners sugar, water, and vanilla that hardens. This adds a little more sweetness to them. You can look up a glaze recipe in a good cookbook or online.

Paula: I would love to try this!

my mother (and her mother) have always made christmas biscotti (we pronounce biscotti "biscOti" long "o". But their biscotti is more like cookies cut from a log and lightly frosted on top (pink, light green, white frostings) (yours reminded me a little of mom's recipe). She has one chocolate recipe, and one vanilla. The chocolate calls for strawberry jam, walnuts or pecans, and other ingredients. It's quite a job to make these (the recipe makes a huge batch, I literally don't have a bowl big enough to mix). I really want to make these myself this year (I've done it once), but what a job! I'll dig out the recipe and see what I can do. can email if anyone is interested but mom might chop my head off if I just post it publicly like its just any old recipe... :roll:

I grew up on these every single Christmas... they are melt in your mouth - not hard or crunchy.
 

Teresa

SoWal Guide
Staff member
Nov 15, 2004
30,632
9,472
South Walton, FL
sowal.com
Tootsie: I'll trade you my grandmother's home-made ravioli recipe for your mother's biscotti recipe... They sound wonderful.

deal!!! I also have my grandmother's home-made ravioli recipe and I've never had the nerve to attempt it. My mother does it for Easter. My grandmother used to have hundreds and hundreds of raviolis drying on top of sheets all over the house - on beds, tables, and any surface she could find.
 
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