ITALIAN NUT BISCOTTI

 

  • Cooking Time:
  • Servings: about 8 dozen
  • Preparation Time:

Ingredients

  • 5 1/2 cups flour
  • 3 cups sugar
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 1 teaspoon anise seeds
  • 4 teaspoons of corn meal
  • 6 whole eggs + 2 egg yolks
  • 2/3 cup melted butter
  • 4 teaspoons finely shredded lemon peel
  • 1 cup whole almonds
  • 1 cup pine nuts (or sunflower kernels)

Directions

  • 1. Preheat oven to 350 and line 4 cookie sheets with parchment paper.
  • 2. In a large bowl, stir together first six ingredients.
  • 3. In another bowl, beat together eggs, yolks, melted butter and lemon peel.
  • 4. Add to dry mixture in large bowl. When well mixed, stir in all nuts.
  • 5 Divide into four equal portions and one at a time, turn each out onto a floured board and shape into a log 12 inches long. Dough will be soft, add flour until you can handle it.
  • 6. Place each log on a separate pan and bake 350 for 20-30 minutes until just firm. Do not let the bottom burn. Leave on cookie sheet and allow to cool completely . Reset oven to 300 while they cool.
  • 7. Slice each loaf in 1 inch diagonal slices with serrated knife. Lay each slice on it's side on a cookie sheet. Bake 10 minutes until dry and crisp. Transfer to a wire rack to cool.
  • (Slices may be dipped in melted chocolate holding one end. )

Notes

Categories: Cookies 

Author Credit: Martha Stewart

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