Cousin Connies Anise Biscotti Recipes

Steps:

• Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
• In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
• Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
• Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
• Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
• Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

Steps:

• Preheat oven to 350°F.
• Beat the eggs well.
• Add sugar, oil, salt, and anise flavoring and beat well.
• Sift flour and baking powder together. Add to egg mixture.
• Grease 2 bread pans (12" X 3 1/2" X 2 1/2") and line them with waxed paper (or parchment paper) about 17" X 3 1/2 " wide. (The extra ends will provide a handle to remove the loaves later.)
• Ladle batter into prepared pans until about 1 inch deep.
• Bake at 350° for 25-35 minutes. Remove loaves from pan and slice (about 1/2 inch thick).
• Place slices on cookie sheets and return to the hot oven to toast. (DO NOT use insulated pans!) Be careful as the bottom of the cookie browns first. Turn them over and toast the other side.
• Remove when both sides are toasty colored. Let cool.
• "These are not the industrial-strength biscotti that the coffee shops sell. They are fragile and need to be handled with TLC. But, hey, the broken cookies are so good that we put them in a little bowl with milk and eat them with a spoon! And they do freeze well! Just pop them in the toaster to freshen them up. They're fabulous dipped in coffee or milk.".

Steps:

• Preheat oven to 350°F. Lightly sprinkle large rimmed baking sheet with flour. Combine 2 3/4 cups flour, baking powder, aniseed, and salt in medium bowl; whisk to blend.
• Using electric mixer, beat sugar and oil in large bowl until thick. Beat in eggs, 1 at a time, then liqueur. Beat in flour mixture just until blended. Turn dough out onto lightly floured work surface. Gather dough together; divide in half. Shape each half into 9 1/2-inch-long log (about 3 inches wide), sprinkling with more flour if dough is very sticky. Transfer logs to prepared baking sheet. Bake logs until tops are golden and tester inserted into center comes out clean, turning sheet once to brown evenly, about 35 minutes. Cool on sheet 15 minutes. Using serrated knife, cut logs on slight diagonal into 3/4-inch-wide slices. Transfer cookies to racks and cool.

Steps:

• Beat sugar and eggs in a large bowl with an electric mixer until smooth. Mix in walnuts, oil, anisette liqueur, brandy, and anise seeds. Fold in flour and baking powder until dough comes together. Cover with plastic wrap and chill, about 3 hours.
• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Remove dough from refrigerator. Use greased hands to shape half the dough into a 1 1/2-inch-wide log on a baking sheet. Repeat with remaining dough on second baking sheet.
• Bake in the preheated oven, switching baking sheets halfway through, until dough is pale golden and a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Remove from oven and cool until easily handled, about 5 minutes.
• Transfer logs to a cutting board and slice into 1-inch pieces at a 45-degree angle using a sharp or serrated knife. Arrange slices on their sides on the baking sheets.
• Bake again in the preheated oven, flipping slices over halfway through, until lightly browned, about 14 minutes.

Steps:

• Preheat oven to 350°F. Line 2 heavy large baking sheets with foil. Beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix flour, baking powder and salt in medium bowl. Combine brandy, anise extract and vanilla extract in glass measuring cup. Add dry ingredients and brandy mixture alternately to sugar mixture, beginning and ending with dry ingredients. Stir in almonds and aniseed.
• Drop dough by spoonfuls onto prepared baking sheets, forming two 2-inch-wide, 13-inch-long strips on each sheet. Moisten fingertips and smooth dough into logs. Bake until golden and firm to touch, about 40 minutes. Transfer sheets to racks and cool completely.
• Reduce oven temperature to 300°F. Transfer cooled logs to work surface. Using serrated knife, cut logs on diagonal into 3/4-inch-thick slices. Arrange slices on baking sheets.
• Bake cookies until dry and slightly brown, turning every 10 minutes, about 40 minutes. Transfer to rack; cool. (Can be made 2 weeks ahead. Store in airtight containers at room temperature.)

Steps:

• Brown ground beef, onion, chilies in large frying pan. Drain.
• Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing dough.
• Separate biscuit dough into 10 biscuits; pull each apart into two layers. Press 10 of the biscuit layers over bottom on ungreased 8 or 9 inch square baking dish. Combine 1/2 cup cheese (reserve remaining cheese for topping), sour cream, and egg. Mix well.
• Remove meat mixture from heat; stir in sour cream mixture. Spoon over dough. Arrange remaining biscuit layers on top. Sprinkle with cheese.
• Bake at 375 degrees for 25 to 30 minutes or until biscuits are deep golden brown.