Friday 5 December 2014

Day 5, 2014: Dark Chocolate-dipped almond and anis star Biscotti

 These lovely treats were baked by Barb at our Berwick branch. they are from the book Giada at Home: Family recipes from Italy and California.Barb will be sharing her cookies at the Berwick branch today! Stop in before they are all gone.
Biscotti are probably the best-known Italian sweet, and every region has its own specialty.

2          cups all-purpose flour
¾         cup fine yellow cornmeal               
       tsp baking powder
1          tsp fine sea salt
1          cup sugar
3          large eggs
3          tbsp crushed anis star (or lemon zest)
¾         cup coarsely chopped whole almonds
2 ½      cups semi-sweet chocolate chips

 *Preheat the oven to 325 ◦F.
 *In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
 *In another large bowl, beat the eggs and sugar with an electric mixer until pale yellow, about 3 minutes. Mix in the anis or lemon zest and then the flour mixture, beat until blended. (The dough will be sticky.) Stir in the almonds. Let the dough rest for 5 minutes.
 *Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 loaves, each about 9 x 3 inches. Bake for 35 minutes or until lightly browned. Cool for 5 minutes.
 *Using a serrated knife, cut the logs crosswise in to ¾ inch-thick diagonal slices. Arrange the biscotti cut side up on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
 *Pour the chocolate chips into a heat-proof bowl. Place the bowl over a pan of gently simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth, about 3 minutes.
 *Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack until chocolate has hardened. Store in an airtight container.

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