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Sunday, January 23, 2011

ANTONIO'S ANISE-ALMOND BISCOTTI

biscotti is my favourite cookie.
i would take a biscotti over choco chip any day.

this is a recipe my mom has been making my whole life,
and i think she discovered it from an
italian boss she had in the early 80's.
so it's tried and true.
but can still be altered.
cause rules are meant to be broken.

as you can see below,
the ground nut-flour ratio is high.
i think that might be part of the secret to the deliciousness.
i know it says "ground almonds"
(which you can buy in the bulk section of any grocery store)
but i didn't have any,
so i ground up
almonds,
walnuts,
and pecans
in my vitamix.
it was slightly nut-buttery,
and it was deliciouuuusssssss.
i might make some more and have it on toast.

so, in case you've never made biscotti before,
the dough is much like other cookie doughs,
but instead of making little clumps of cookie,
you make a huge "log" shape like below:
then you bake it at 350 for 25-30 min
then you slice it up!
then lay the slices on their sides!
then bake em again at 325 for about 8 min to
kind of finish them and dry them.
if you don't like biscotti
and the only kind you've had is that
starbucks-individually-wrapped-garbage-hardtack-crappy chocolate coated
stuff they try to pass off as biscotti,
then please try these out.
you won't regret it.
you can make them as dried out as you like.
but even cooked quite a bit they are tender and
soft and not tooth-destroying.
and they are sooooooooooo good dunked in anything.
coffee.
tea.
milk.

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