Walnut and Anise Biscotti

Pop-up blocking must be off
to access printable recipes.

BREADS & DESSERTS: WALNUT AND ANISE BISCOTTI

walnuts

1	cup unsalted butter, softened
2	cups sugar
5	eggs, at room temperature
3	Tablespoons vanilla
1 1/2	Tablespoons toasted anise seeds
	grated rind and juice of 2 lemons

5	cups all-purpose flour
1	Tablespoon baking powder
1 1/2	teaspoons salt
4	cups Fisher Chef's Naturals chopped walnuts, toasted

In mixer bowl cream butter and sugar until fluffy. Beat in eggs, one at a time, until mixture is smooth. Add vanilla, anise, lemon rind and juice, flour, baking powder and salt. Beat just until thoroughly blended. Mix in walnuts. Cover and chill dough at least 4 hours. Divide dough into several portions. On lightly floured board, roll dough into logs about 1 1/2-inches in diameter and the length of your baking sheets. Bake the logs, spaces apart, in preheated 325° F oven 30 minutes or until golden and firm to the touch. Cool 10 minutes. Slice logs diagonally about 3/4-inch thick. Place slices, cut sides down, on baking sheets. Dry out in 300° F oven for 15 minutes. Cool on racks.

Yields: 8 dozen cookies

Note: This Italian-style "biscuit" recipe will keep for weeks when stored in an airtight container.

Source: John B. Sanfilippo & Son, Inc.

Tid-Bits: Nut Facts | Nutritional Information | Recipes | Pyramids