Thursday, June 12, 2008


My Husband & I purchased an Espresso Machine for our kitchen and have been making iced cafe mocha's, iced soy latte's, & cappuccino's. I just had to make some biscotti to go with all this coffee. Here is my recipe and a few pictures:

1 1/4 Cups Whole Almonds (lightly toasted and roughly chopped)
1/2 Cup Butter
1 Cup Sugar
2 Eggs
1 Tablespoon Pernod
1 1/2 Tablespoons Anise Seed
2 Cups All Purpose Flour
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Cup Cornmeal

Cream the butter and sugar in the bowl of a 5 quart mixer with the paddle attachment, add eggs one at a time and mix to combine.
Add all of the remaining ingredients (including almonds) and mix to combine.
On a parchment lined sheetpan, shape into two logs about 14" long each. Refrigerate for 1 hour to overnight.

Egg wash the tops of the logs.

Bake for 30 minutes in a 300 degree convection oven or 325 degree regular oven, or until lightly browned. Remove from oven and let cool.

Slice into 1/2" slices and lay out on a sheetpan. Bake for another 10 minutes on each side.

Temper semi sweet chocolate and dip the ends into it.

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