Today I made my favorite biscotti. These have been in my recipe file for many years; a zeroxed copy that no longer reflects its origins. I am a big fan of black licorice. When I go for candy now a days, it’s either dark chocolate with almonds or coconibs, or black licorice. It follows then that I would have a soft spot (no pun!) for anise seed anything!
Not long ago I found out a far away friend has similiar weaknesses; her’s joined by an infinitely stronger love of biscotti as well! It just goes to follow that, as she embarks on a life change-a path I am all too familiar with, that my desire to walk with her and help hold her up as she treds along the unchartered path, that I do what I can at this moment and make her anise seed biscotti 🙂
From the mixing bowl, to the oven then gently packed into a priority mail shipping box. With loving care and delicious indulgence I hold her hand. in love. trish
Hazelnut anise seed biscotti
(my alterations in parenthesis)
4 egg whites
1/2 c sugar (1/3 c sucanat)
3 egg yolks
3/4 c sugar (2/3 c agave nectar)
1/4 lb butter, melted and cooled (1/2 c olive oil)
1 T lemon zest (2 T lemon zest)
2 T lemon juice
1 1/2 t anise seed (3 t anise seed)
2 t vanilla
3 1/2-4 1/2c flour (ww flour)
1 1/4 c whole almonds
1 c whole hazelnuts
3/4t baking powder
1/4 t salt
Beat egg whites until stiff. Gradually beat in the 1/2 c sugar. In separarte bowl, beat egg yolks with the 3/4 c sugar. Carefully fold in egg whites.
Mix the next five ingredients together. Fold into egg mixture. Mix flour, , nuts, baking powder and salt in a separate bowl. Stir into egg batter in fourths, adding more flour if needed, so dough is stiff but not sticky.
Divide dough into 4 equal parts. Form each into 3″x12″ rectangles about 1/2″ high. Bake on buttered baking sheet 30 minutes at 350 degrees. Remove to cutting board and slice diagonally in 1/2″ widths to form traditionally shaped biscotti. Raise heat to 400 degrees and bake, sliced side down, for 5-10 minutes until lightly browned.