Ingredients
For dough*
1 cup flour
6 large eggs, separated
1 cup Castor sugar
1/2 teaspoon baking powder
1 tablespoon anise seeds
For decoration
2 tablespoons Castor sugar
Equipment needed
2 or more rectangular pans, 4 inches wide (length can vary), greased
Cookie sheets lined with parchment paper
*About 2 dozen cookies, depending on size
Directions
o Preheat oven to 375 F degrees.
o Separate egg yolks and egg whites.
o Beat egg whites till stiff.
o Beat egg yolks and sugar until creamy.
o Meanwhile, mix the flour, the baking powder and 1 tablespoon anise seeds together.
o Slowly add the flour, baking powder and aniseed mixture to the creamed egg yolk and sugar mixture. Beat well.
o Fold in the beaten egg whites.
o Pour the batter into the greased pans (the number of pans needed will depend on the length of the pans).
o Sprinkle the batter with sugar.
o Bake until golden -- between 15 and 20 minutes.
o Cool for about 10 minutes.
o Remove the cooked batter from the pan, and cut into slices -- 4 inches wide, and 3/4 inch thick.
o Line a cookie sheet with parchment paper, and place the biscotti slices, side by side providing ample space between the slices.
o Bake for about 5 to 8 minutes.
o Cool.
o Serve at room temperature.
Notes
Photo: Mary Melfi. |
