Recipe#8040

Title: Biscotti 19

From: tblackmer@nwu.edu (Trillium Blackmer) 
 Newsgroups: rec.food.baking 
 Date: Sat, 25 Jan 97 04:25:38 GMT 
 Message-ID: <5cc202$284_001@acns.nwu.edu> 

classic twice-baked biscotti 
 biscotti di vino marsala
 Here it my grandmother's (roughly) that Floon requested:
 Classic
 2 c sugar
 1 c butter
 1/4 c anise seeds
 1/4 c anise liquer (we always use Galiano)
 1/4 c Cointrou (this is expensive, but makes them taste good.  You could 
 substitute rum or whiskey or whatever you have, but the Cointrou is really 
 good)
 6 eggs (yes you read that right)
 1 T baking powder
 2 c coarsely chopped almonds ( you could also use filberts)
 Mix the sugar and butter, add the anise seeds and liquers.  Beat in the eggs. 
 Mix the flour and baking powder together and stir thoroughly into the sugar 
 mixture.  Then mix in the nuts.
 *Cover and refridgerate a while...at least 3 hrs, or overnight*
 Shape the dough into two loaves about an inch 1/2 inch thick, 2 inches wide 
 and as long as the baking sheet.  Make sure they are on opposite sides of the 
 pan, as they will expand.  Bake for 20 min or until lightly browned in a 
 preheated 375 F oven.
 Remove from the oven and let the loaves cool until you can touch them, then 
 cut them like a loaf of bread, in slices around 1/2 inch thick.  Put the 
 slices cut sides down on the baking sheet (they can be touching) and bake in 
 the same temp oven for another 15 min or until lightly toasted.  Cool on wire 
 racks, they may be dipped in chocolate at this point.  
 Makes a lot, about 8 doz, but there never are too many.
 These are somewhat time consuming, but well worth the effort. They aren't what 
 American's usually think of as biscotti as they aren't twice baked. Biscotti 
 actually just means biscuit or cookie. The cookie is from the south of Italy. 
 I got the recipe from _La Dolce Vita_ by Michele Scicolone
 Biscotti di Vino Marsala
 2 1/2 c flour
 2 1/2 t baking powder
 1 t salt
 2 large eggs
 1 c sugar
 1/2 c dry Marsala
 1/4 c olive oil
 1/2 t vanilla extract
 Preheat the oven to 375 and grease two large baking sheets
 Combine the flour, baking powder, and salt.
 In a large bowl beat the eggs and 1/2 c of the sugar until well blended.  Beat 
 in 1/4 c of Marsala, all the oil and the vanilla.  Stir in the dry 
 ingredients.
 Divide the dough into 6 peices and cut each one into 8 pieces.  Roll each 
 piece between your palms into a 4-inch log and shape it into a ring, pinching 
 the edges together to seal.
 Place the remainin 1/2 c sugar and remaining 1/4 c Marsala in two small bowls, 
 Dip one side of each cookie first in the wine, then in the sugar.  Place the 
 cookies sugar side up 1 inch apart on the baking sheets.  Bake for 18 - 20 min 
 or until golden brown.  Transfer to wire racks to cool.