Friday, October 28, 2016

Biscotti - just cause

Homemade biscotti just can't be beat - it's not hard to make and is much easier on your teeth than the store bought majority!  - I made these Hazelnut Anise and dipped a few in some chocolate just for kicks. And bonus - they keep well.


Hazelnut Anise Biscotti makes about 25-30


  • 1/4 cup butter at room temp
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon anise liquor - I had Pernod on hand
  • 1 2/3 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup toasted hazelnuts chopped (Trader Joe's has some already done)
  • 4 teaspoons whole anise seeds crushed in a mortar and pestle
  • Optional - Ghiradelli Dark Melting Wafers (I found these last year when making my chocolate dipped pretzels and they melt and dry like a dream)
Takes , serves 25-30.


  1. Cream butter and sugar for a few min then add eggs and beat until smooth and add in the liquor. Mix together the dry ingredients in a small bowl then add to the mixer beating gently then fold in the nuts.
  2. Form into 2 logs with your hands about 11 inches long and place on a parchment lined baking sheet
  3. Bake the first time at 350 degrees for about 15-20 min or until golden brown and cooked all the way through.
  4. Remove from oven and let cool about 15 min. then remove to cutting board and slice using a serrated knife on the horizontal into about 15 pieces for each log.
  5. Put these back on the baking sheet and lower the temp to 300 and bake for 15 min and then flip them over and bake another 15 min or until dry and crispy. Let cool completely.
  6. Eat as is with a nice cappuccino or dip one end into melted chocolate. I think these would be adorable wrapped up for xmas - maybe packaged in a cute coffee mug? Just thinking ahead - as baking season is approaching!
P.S. Now if you come over for Fika you can have one...

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