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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 2 |
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Another recipe from Martha, I used the Sambuca! Ingredients:
1/2 teaspoon fennel seed |
1/2 cup unsalted butter |
3/4 cup sugar |
2 large eggs |
1 teaspoon pure vanilla extract |
1 teaspoon anise extract or 1 teaspoon sambuca romana |
1 teaspoon grated lemon, zest of |
2 1/4 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup shelled pistachios |
4 ounces dried figs, stems removed,cut into 1/4 inch dice |
Directions:
1. Heat oven to 350 degrees.
2. In a small pan over medium-low heat, toast fennel seeds, swirling the pan; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until smooth, about 2 minutes.
4. Add eggs, extracts, and zest, and beat on medium speed until creamy and light, 2 to 3 minutes.
5. In a medium bowl, combine remaining ingredients.
6. Add to butter mixture.
7. Mix on low speed until just incorporated.
8. Remove dough to a clean surface; divide into quarters.
9. Form into 9x1 inch logs, place on ungreased baking sheet 2 inches apart, and bake until lightly browned, 25 to 30 minutes.
10. Remove from oven, and cool slightly.
11. Reduce oven temperature to 275 degrees.
12. Using a serrated knife, cut logs on the diagonal into 1/2 thick slices.
13. Arrange biscotti on their sides on a baking sheet.
14. Return to oven, and bake until golden, about 30 minutes.
15. Turn biscotti over, and bake for 30 minutes more.
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