THE GREAT FOOD BLOGGER COOKIE SWAP 2011: Nara’s Biscotti
I participated in this year’s first annual THE GREAT FOOD BLOGGER COOKIE SWAP! My niece, Jamie saw it online and thought I might like to join in on the fun! I’m so glad she saw this, because it was so much fun, and I will definitely be participating again next year! I used my sister’s mother-in-law’s recipe for Biscotti. Whenever she makes her Biscotti, we all fight over who’s getting some to take home!
And a special thanks to my sister, Sharon, who packed them so beautifully and shipped them off for me!
Here is a comment I received from a fellow Food Blogger, Cooking With Nettie, it was so nice that it brought tears to my eyes, it’s very rare these days that people actually take the time to thank someone!
I am in love with this tart! Looks so delicious! I am your newest fan and follower!
I just received your gorgeous almond biscotti in the beautiful packaging, and I almost fell over! They taste exactly like my Grandmother Frances’ biscotti that she used to ship me for my birthday and Christmas. She is 90 years old now and stopped baking them two years ago, bless her sweet heart. So you can only imagine my face when I saw them and tasted them, tears rolling down my face, they taste just like Grandma’s! I have been carrying around her recipe for over 40 years but have never made them because Grandma said they were too much work, and that she would make them for me, and I should make something else….
This is the best Christmas gift for 2011.
I love your blog and I am so happy to connect with you.
Merry Christmas, you wonderful baker!!
Thank you again,
1 1/2 cup sugar
3 eggs (medium or large)
3 cups of flour
3 teaspoons baking powder
1 teaspoon salt
1 cup whole nuts (they cut in half when you cut the Biscotti for a second baking) I used ½ cup of hazelnuts and ½ cup of almonds
1 tablespoon anise extract (or almond or vanilla)
1 tablespoon anise seeds (preferably smashed)
Using a Kitchen Aide Mixer, cream butter and sugar till blended. Add 1 egg at a time into the mixture and mix well. Add the anise extract. Sift flour and baking powder and add a little at a time. When all is well mixed, add anise seeds and nuts. Batter must not be too soft so, add some flour if necessary until dough is stiff enough to handle. Shape batter into long bars about 1″ in diameter and the length of a baguette French bread. Allow space between the bars.
Bake at 350 degrees until golden brown – about 25-30 minutes. Take out of the oven and cut each bar (still hot) with a sharp knife into individual diagonal cookies. Return cookies to the oven until the bottom of one side of the cookie is golden brown (about 7- 10 minutes.). Then flip them over to brown the other side until golden brown.
Peter Wine Pick: Hopkilm Late Harvest Zinfandel