Walnut and Anise Biscotti
Middle-Eastern flavour is infused into this recipe from Israel. Anise seed adds a distinctive taste to these biscotti and makes every bite out of this world.
1/2 cup (125 mL) butter
3/4 cup (190 mL) lightly packed light brown sugar
2 eggs
1-1/2 cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 cups (500 mL) roughly chopped walnuts
1 cup (250 mL) dried cranberries or dried cherries
1 tsp (5 mL) anise seed
2 tsp (10 mL) lemon zest
Preheat oven to 325°F (160°). In bowl beat butter and sugar with hand mixer until pale and fluffy. Beat in eggs until well combined. In small bowl whisk together flour and baking powder, walnuts, dried cranberries, anise and lemon zest. Add to butter mixture and mix well. Shape dough into a large log, about 4” x 12” (10 cm x 30 cm). Arrange on a parchment-lined baking sheet and bake in centre of preheated oven until golden, approximately 30 minutes. Let cool for 15 minutes and slice into 1/4-inch (1/2 cm) thick slices (diagonally for longer cookies or straight across for smaller). Return biscotti to baking sheet, cut side down, and bake for an additional 10 minutes. Flip to other side and bake 10 minutes longer, or until completely dry. Makes approximately 24 biscotti.
