desserts - cold recipe:

biscotti #01

ingredients

flour 240 gm
lemon peel (grated) 1 tbs
coffee powder 1 tbs
baking powder 1 tsp
aniseed 2 tsp
salt 1 tsp
unsalted butter gm
hazel nuts 1 cup
castor sugar 200 gm
eggs 2 pc
galliano 250 ml

production

1. Preheat oven to 180°C, grease and flour 2 baking trays
2. Toast, husk and chop hazelnuts
3. Mix first 6 ingredients in processor.
4. Add butter and cut in until mixture resembles breadcrumbs
5. Add nuts and sugar
6. Transfer to large bowl.
7. Mix eggs and anisette in small bowl, add to dry ingredients and mix until dough forms into a ball.
8. Divide dough into 3 pieces. Gently knead each piece to bind.
9. Form each into 1 inch wide log, transfer to prepared sheets.
10. Bake until golden brown and firm to touch; about 35 minutes.
11. Cool in pans on racks 15 minutes.
12. Using serrated knife, cut logs into 1 inch thick slices.
13. Arrange cut side up on cookie sheets.
14. Bake until golden brown, about 15 minutes per side.
15. Cool on rack. Store in airtight container.

chef notes:

 

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