Italian Biscotti Di Noci Recipes

Steps:

• Preheat the oven to 350 degrees F. Set aside mini muffin tin with 48 cups, do not grease.
• Combine all of the filling ingredients in a bowl and mix until well blended, then set aside.
• Prepare the dough by mixing all of the pastry ingredients using a mixer, until the ingredients come together and form a smooth dough.
• Using a small ice cream scoop, divide the dough equally into the 48 mini ungreased muffin cups.
• Using a Mini-Tart Shaper or a spoon, press the balls of dough to form a tart shell by pusing the dough into the bottom and sides of the cups.
• Fill the dough with the prepared filling until about 3/4 full.
• Bake for 15 to 20 minutes or until the filling puffs up and the dough is golden in colour.
• Dust with icing sugar once cooled.

Steps:

• Preheat oven to 350 degrees F ( 165 degrees C ).
• In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
• Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.