BAKING BISCOTTI RECIPES

Steps:

• 1. Preheat the oven to 350�F and line a baking sheet with parchment paper. 2. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and � cups of sugar until light and fluffy, about 3 minutes; scrape down the side of the bowl. Add the eggs one at a time, mixing after each addition. Add the dry ingredients and the aniseed and mix until just combined. 4. Transfer the dough to the prepared baking sheet and form into a log about 3 inches wide by 16 inches long. (If the dough is too sticky or soft, you can chill it for about 10 minutes or use the parchment to help form the log.) 5. In a small bowl, mix together the remaining 1 tablespoon granulated sugar and 1 teaspoon cinnamon. Using a pastry brush, lightly brush the top of the dough with the egg white; sprinkle generously with the cinnamon-sugar mixture. Transfer to the oven and bake for 30 minutes. 6. Remove the biscotti from the oven and allow to cool slightly, about 10 minutes. Transfer to a cutting board and using a serrated knife, slice into approximately �-inch pieces. Arrange on the baking sheet in a single layer. Return to the oven and bake until the biscotti are dry and lightly golden, 15 to 20 minutes. Cool completely before serving. Note: The biscotti will keep in an airtight container for about a week.

Steps:

• 1. Preheat the oven to 350�F and line a baking sheet with parchment paper. 2. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and � cups of sugar until light and fluffy, about 3 minutes; scrape down the side of the bowl. Add the eggs one at a time, mixing after each addition. Add the dry ingredients and the aniseed and mix until just combined. 4. Transfer the dough to the prepared baking sheet and form into a log about 3 inches wide by 16 inches long. (If the dough is too sticky or soft, you can chill it for about 10 minutes or use the parchment to help form the log.) 5. In a small bowl, mix together the remaining 1 tablespoon granulated sugar and 1 teaspoon cinnamon. Using a pastry brush, lightly brush the top of the dough with the egg white; sprinkle generously with the cinnamon-sugar mixture. Transfer to the oven and bake for 30 minutes. 6. Remove the biscotti from the oven and allow to cool slightly, about 10 minutes. Transfer to a cutting board and using a serrated knife, slice into approximately �-inch pieces. Arrange on the baking sheet in a single layer. Return to the oven and bake until the biscotti are dry and lightly golden, 15 to 20 minutes. Cool completely before serving. Note: The biscotti will keep in an airtight container for about a week.