Ciao Bella Biscotti D'Anici
Anna Sciancalepore Antoniello
They can be dipped in dark chocolate after cooling for a richer flavor. I prefer a "naked" biscotti in it's true form.
A batch of these for a gift, and your friends will love you! They make a beautiful presentation.
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- 1/2 c
- butter, softened
- 1 c
- 1 Tbsp
- anise seed, crushed
- 2 1/2 tsp
- baking powder
- 3 large
- 3 1/4 c
- zest of one large orange
1Preheat oven to 375 degrees.
2Beat butter and sugar until combined. Add sugar, anise seed and baking powder. Beat until combined.
3Beat in eggs until combined. Add flour and orange zest.
4Lightly grease 2 cookie sheets. Divide dough into 4 equal parts and shape into a log about 12 inches long and 2 inches wide. Place 2 logs per cookie sheet, 4 inches apart.
5Bake for 18-20 minutes or until light golden brown. Cool logs on cookie sheet on a wire rack for 45 minutes to an hour.
6Reduce oven to 325 degrees.
7With a serrated knife cut each log diagonally into 1/2 inch thick slices. Lay each slice, cut side down, on an ungreased cookie sheet.
8Bake for 10 minutes more on each side. Cool on wire rack.
9Once cooled you can dip in melted dark chocolate if desired.