Italian Biscotti Recipe With Anise And Pine Nuts
Great Italian biscotti recipe! Serve these firm, crisp cookies with a sweet after-dinner wine for dipping such as moscato, Sauternes, vin santo, or late-harvest Reisling.
1 cup pine nuts
3/4 cup sugar
1/2 cup vegetable oil
1 tbsp grated orange zest
2 tsp crushed aniseeds
1 1/4 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
2 cup all-purpose flour
Preheat an oven to 350 degrees F (180 degrees C). Spread the pine nuts on a baking sheet and toast in the oven, stirring occasionally, until lightly browned and fragrant, about 8 minutes. Remove from the oven and let cool.
In a large bowl, combine the eggs, the 3/4 cup (6 oz/185g) sugar, vegetable oil, orange zest, aniseeds, baking powder, vanilla and salt. Whisk to blend. Add the flour and the pine nuts and stir until combined.
Turn out onto a heavily floured work surface. Using the doughscraper or metal spatula, knead until just firm enough to handle, about 10 turns.
Divide the dough in half. Form each half into a log 2 inches (5 cm) in diameter and 13 inches (33 cm) long. Carefuly transfer the logs to an ungreased baking sheet, spacing them well apart. Sprinkle with additional sugar, if desired.
Bake until firm to the touch, about thirty minutes. The logs will spread during baking. Remove from the oven and let cool on the baking sheet for 10 minutes. Leave oven set at 350 degrees F (180 degrees C).
Carefully transfer the logs to a cutting board. Using a serrated knife, cut crosswise into slices 1/2 inch thick (12 mm). Arrange the slices, cut sides down, on ungreased baking sheets.
Return to the oven and bake until brown, about 20 minutes longer. Transfer the cookies to racks to cool. Store in an airtight container for up to two weeks.