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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. | 2. In a large mixing bowl cream the butter and sugar. Add the eggs, one at a time and beat well. | 3. In a separate bowl sift together the flour, baking powder and salt; gradually add to the creamed mixture. | 4. Stir in the anise seeds and nuts. | 5. Turn mixture onto a lightly floured board and knead until smooth. Divide dough in half. Form into two rolls the length of a standard cookie sheet and about 1 1/2" in diameter. (They should look like long ropes. Don't worry if the shape isn't perfect either.). | 6. On parchment lined baking sheet, bake the biscotti for 25-30 minutes, or until the rolls are firm to the touch. | 7. While still warm, cut rolls crosswise into slices 3/4" thick. Lay cut side down on the cookie sheet and return to oven. | 8. Bake the biscotti an additional 10 minutes longer to "toast" and dry out. | 9. Finally, turn off the heat and leave the biscotti on the cookie sheet in the oven with door closed and allow to set 20 minutes. | 10. NOTE: I usually cut this recipe in half. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup	softened	684.0	31.428	21.372	57.6
cane sugar	1	cup	unbleached	-	-	-	-
egg	3			214.5	1.08	18.84	14.265
white flour	3	cups	unbleached	1734.84	379.8162	28.203000000000003	6.7308
baking powder	3	teaspoons		7.314	3.8226	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
anise seed	1	teaspoon	crushed	7.077000000000001	1.0504	0.3696	0.3339
hazelnut	1	cup	chopped	319.2	48.0	0.0	16.008

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.