Two biscotti recipes – Fig/Almond and Anise seed

Fig and Almond Biscotti

This cookie is made by first mixing the wet, then the dry, and then putting the two together.

Preheat oven to 350 degrees F.  Line cookie sheet with parchment paper.

Cream together until fluffy:
1 cup sugar
¾ cup butter

Then add one at a time:
3 eggs 

Mix all the dry ingredients until the dough is dry and stiff:
2 ½ to 3 cups flour – you need to add enough so that the batter can be handled without sticking to your hands.
2 tsp cinnamon
2 tsp baking powder
1 cup dried figs
¾ cup toasted almonds, coarsely chopped
1 tsp. vanilla
a tiny bit of almond extract

Line baking sheets with parchment paper.   You need to make “loaves” of dough.  If the dough is still too sticky, you can try wetting your hands.

Bake about 30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.

Cut logs on the diagonal into 3/4 inch slices.  Or you can vary this size – just  be sure to watch the timing if they are smaller.  Bake at 300 degrees F. for about 10 minutes until they are golden brown.  Then turn them and bake again.

Cool on a rack before storing.

Anise Biscotti

Cream together:

1  1/2 cups white sugar
1 cup butter

Add
4 eggs, one at a time

Mix dry ingredients together:
4 1/2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt

Combine in a bowl:

1/3 cup brandy
1 1/2 teaspoons anise extract
1 teaspoon vanilla extract

Add the flour mixture and the brandy mixture alternately to the butter mixture.  Then stir in:

1 cup almonds – precut in log style is good
 4-6 tablespoons anise seed depending on how much you like.

You can form two logs about 2 inches by 12 inches or so.  Smooth dough into logs.   Bake for 30 – 35 minutes or until golden and firm to the touch.
Cool and cut the logs into strips – 1/2 to 3/4 inch wide – and put back on the cookie sheets.  Bake for 10 minutes, then turn and bake for another 10 minutes at 300 degrees F.

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