Sambuca Biscotti Recipes

ESPRESSO CHOCOLATE CHIP BISCOTTI

Steps:

• Position a rack in the top third of the oven and preheat the oven to 350 degrees F.
• Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it). Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times. Shape the dough into a flat log about 16 inches long and 2 inches wide. Cut the log in half crosswise. Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar.
• Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes. Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
• Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes. Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes. Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool.

SAMBUCA BISCOTTI

Steps:

• Place seeds in food processor; add flour, baking powder, zest and salt.
• Mix.
• Add butter; pulse until crumbly.
• Add 1 cup nuts and sugar.
• Pulse until nuts are finely ground.
• In bowl, mix eggs and liqueur.
• Add to flour mixture; pulse to blend.
• Place in bowl; stir in remaining nuts.
• Cover; chill 4 hours.
• Preheat oven to 325 degrees F.
• On lightly floured surface, roll dough into 2 (16x1 1/4") logs; place 4 inches apart on ungreased baking sheet.
• Bake 35 minutes or until firm; loosen with spatula.
• Slide onto a cutting board.
• Let cool 10 minutes.
• Reduce the oven to 300 degrees F.
• Cut log diagonally into 1/2" thick slices; lay cut side down on baking sheet.
• Bake 15 minutes or until dry, turning slices over after 7 minutes.
• Cool completely.

SAMBUCA SHRIMP

Steps:

• Melt butter, add minced garlic and 2 tbsp of the butter, add the heavy cream and mix well.
• Can refrigerate at this point for a couple of hours to allow the garlic flavor to blend.
• In a heavy skillet, melt the remaining butter on med/high heat and saute the thawed shrimp until heated through.
• Add Sambuca and flambe, (if open flame, remove from heat).
• Reduce heat immediately and add the butter, garlic and cream mixture.
• Simmer for about 5 minutes and serve immediately.

ANISETTE BISCOTTI

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.

EASY BISCOTTI RECIPE - (4.5/5)

Steps:

• Combine dry ingredients in a bowl. Beat butter & sugar on high setting and add eggs and flavorings Stir in dry ingredients and then cover & chill for 1 hour. Divide the dough into three loaves (I do two) on greased cookie sheets. Use wet hands to pat the dough into logs about 12" long and 3" wide. Bake 30 minutes @ 325° to 350°. Remove from oven, cool slightly and then slice into 1/2" slices. Bake a second time @ 275° 40 minutes, turning slices over after 20 Minutes. Cool & serve as is or drizzle w/melted chocolate or dip ends in melted chocolate