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
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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