Biscotti Italiana
I made this today at LY's sister's place after my trusty oven died on me.
I found this recipe online, but adapted it a little bit because the portions seemed too small and it asked for orange extract. Not a fan of bottled flavourings when there's a natural alternative, I replaced it with grated orange rind instead.
I absolutely love the aniseed in the recipe.
Adds a nice bite, flavour-wise, to it.
The batter was softer than what I thought it should be, though.
So it wasn't exactly easy to 'shape' into a proper oval or rectangle. I tried to spread it into shape as evenly as I could (don't let it spread out too thin). It spreads during baking too, so give it some space.
Italian Biscotti
2 cups granulated sugar
6 eggs
1/2 cup butter, melted
2 teaspoon aniseed, lightly crushed
Grated rind of 2 oranges
4 cups all-purpose flour, sifted
4 teaspoons baking powder
1 1/2 cup whole unblanched almonds
Preheat oven to 350 degrees F / 180 degrees C.
Beat sugar and eggs together until creamy. Beat in melted butter, aniseed, and orange rind.
Mix together flour and baking powder. Add to batter abit at a time and beat until evenly mixed. Stir in the nuts.
Place the batter in the refrigerator and chill for at least 1 hour. (The chilled batter can be kept refrigerated for up to 3 days.)
Shape the batter into TWO 9 x 6-inch oval 1 1/2 inches thick and place on an ungreased baking sheet on a baking tray. Sprinkle some aniseed over for decoration and flavour.
Bake for 25 minutes, or until firm and lightly browned. Remove tray from the oven and cool slightly.
Transfer the 'cake' to a cutting board (or cut on the baking pan itself if you're confident) and slice into 1/2-inch thick pieces.
Arrange, cut side down, on the baking sheet and return to the oven. Bake an additional 10-15 minutes. Repeat on the other side.
Let cool and store in air tight container.
Great with freshly brewed coffee (especially if it's black).
Makes 30 generous pieces.
I found this recipe online, but adapted it a little bit because the portions seemed too small and it asked for orange extract. Not a fan of bottled flavourings when there's a natural alternative, I replaced it with grated orange rind instead.
I absolutely love the aniseed in the recipe.
Adds a nice bite, flavour-wise, to it.
The batter was softer than what I thought it should be, though.
So it wasn't exactly easy to 'shape' into a proper oval or rectangle. I tried to spread it into shape as evenly as I could (don't let it spread out too thin). It spreads during baking too, so give it some space.
Italian Biscotti
2 cups granulated sugar
6 eggs
1/2 cup butter, melted
2 teaspoon aniseed, lightly crushed
Grated rind of 2 oranges
4 cups all-purpose flour, sifted
4 teaspoons baking powder
1 1/2 cup whole unblanched almonds
Preheat oven to 350 degrees F / 180 degrees C.
Beat sugar and eggs together until creamy. Beat in melted butter, aniseed, and orange rind.
Mix together flour and baking powder. Add to batter abit at a time and beat until evenly mixed. Stir in the nuts.
Place the batter in the refrigerator and chill for at least 1 hour. (The chilled batter can be kept refrigerated for up to 3 days.)
Shape the batter into TWO 9 x 6-inch oval 1 1/2 inches thick and place on an ungreased baking sheet on a baking tray. Sprinkle some aniseed over for decoration and flavour.
Bake for 25 minutes, or until firm and lightly browned. Remove tray from the oven and cool slightly.
Transfer the 'cake' to a cutting board (or cut on the baking pan itself if you're confident) and slice into 1/2-inch thick pieces.
Arrange, cut side down, on the baking sheet and return to the oven. Bake an additional 10-15 minutes. Repeat on the other side.
Let cool and store in air tight container.
Great with freshly brewed coffee (especially if it's black).
Makes 30 generous pieces.
Wandernut was hungry on 8:23 PM
2 Comments:
~~~~~~~~~~~geekchic
*slurp* make one can for me. i buy from you! can dunk into my morning coffee and be the envy of the entire department. SLURPPPPPPP
Geek: Dunno how much to charge wor. See how, let me work out the cost/time/effort. Maybe RM30 per container. Hahaha. Starbucks charges RM3.50 PER PIECE. Chi sin!
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