A little Christmas gift. This is one of our favorite recipes. Not exactly Diet-rite, but worth the extra time at the gym....LOLOL
Thanks for listening to my rant. CarloGLAZED WHITE CHOCOLATE ANISETTE BISCOTTI
Place nuts in a shallow pan. Bake in a preheated 350 degree oven 8 to 10 minutes, or until golden brown. While still warm, rub nuts between a double layer of paper towels to remove their papery skin.
- 3/4 cup Hazelnuts
- 3 Eggs
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Almond extract
- 2 1/4 cups Unbleached all-purpose flour
- 7/8 cup Sugar, yep 7/8th.. it's my recipe, get your own if you don't like it... LOL
- 2 tablespoons Anise seed -- crushed with a and pestle or hammer (or shoe).. Ha!
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 3 ounces White chocolate chips
Cool. Chop into halves or thirds. In a small bowl, beat eggs, vanilla and almond extract with a whisk. In a large mixing bowl, combine flour, sugar, anise seed, baking soda and salt. Add egg mixture and mix until blended, about 1 minute. Mix in nuts. Divide dough in half. On a greased floured baking sheet, form 2 logs about 1/2 inch thick, 1 1/2 inches wide and 12 inches long. Space them at least 2 inches apart. Bake in the middle of a preheated 325 degree oven for 25 minutes, or until set and bake through.
Transfer from baking sheet to a wire rack and cook 5 to 10 minutes. Place on cutting board. With a serrated knife, cut 1/2-inch thick slices diagonally at a 45 degree angle. Lay slices flat on baking sheet and return to oven for 10 minutes, turning over once, to dry slightly. Cool on wire rack.
To make glaze: heat white chocolate chips over hot water in a microwave oven on Medium power, checking every 30 seconds until chocolate melts. Stir to blend. With a spatula, spread chocolate over entire top surface of cookies. Cool at room temperature until set.
Yield about 3 1/2 dozen. This is a recipe that you'll give to friends, or they'll ask for it..be ready!! Enjoy