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Associate.com - Share Your Recipe!

Recipe Name: Anise And Walnut Biscotti Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cookies Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 48

Ingredients:
1 2/3 Cup(s) Bread flour
2 Cup(s) Cake flour
2 Cup(s) Walnut pieces
1/2 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Baking soda
1 Tablespoon(s) Anise seeds
1/2 Cup(s) Unsalted butter
3 Eggs
1 1/3 Cup(s) White sugar
2 Teaspoon(s) lemon zest
2 Teaspoon(s) Orange zest
1/2 Teaspoon(s) Anise extract
8 Ounce(s) Bittersweet or semisweet
Chocolate, optional
1995 849 ~0700, MST
Directions:
Blend bread and cake flours, walnuts, baking powder, baking soda and
anise seeds in bowl. Melt butter and set aside to cool. Beat 2 eggs, 1
additional egg yolk and sugar until smooth. Reserve the remaining egg
white. Stir in zests and anise. Add butteer and mix until smooth. Add
dry ingredients and mix to smooth dough. Roll dough into 2 14inch logs
and place on baking sheet lined with parchment paper. Press tops of
logs to flatten slightly. Brush with reserved egg white. Bake at 375
degrees F. until logs are light brown, but still give slightly when
tops are pressed, about 30 minutes. Remove pan from oven and reduce
temperature to 325 degrees. While logs are still warm, cut diagonally
into 1/2 inch slices. Return slices to baking sheet, placing on sides.
Return to oven and bake until cookies are lightly brown, about 15
minutes. Remove from oven and cool on wire racks. Cut chocolate into
1/2 inch chunks. Place 2/3 in stainless steel bowl, spreading in even
layer over bottom and up sides of bowl. Cover bowl with plastic wrap.
Fill medium saucepan 1/3 full of water. Bring water to simmer over
high heat. Remove pan from heat and set bowl of chocolate over top.
Let stand until 80% of the chocolate has melted. Do not let
temperature of chocolate drop below 88 degrees on candy thermometer.
If so, place bowl over saucepan of warm water and continue stirring.
Stir until chocolate is smooth and glossy. Have clean sheet of waxed
paper nearby. Dip 1/2 of each cookie in chocolate. As cookie is
removed, scrape top and bottom against side of bowl to remove excess
chocolate. Set cookies on waxed paper until chocolate sets, about 3
hours or put into freezer for about 20 minutes. Submitted By SANDY
GAMBLE <SCG@INDIRECT.COM> On FRI, 17 NOV From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 103
Calories From Fat: 53
Total Fat: 6.3g
Cholesterol: 16.7mg
Sodium: 16.9mg
Potassium: 39.5mg
Carbohydrates: 10.2g
Fiber: <1g
Sugar: <1g
Protein: 2.3g


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