Let all that you do be done in Love
1 Corinthians 16:18
How was your week? In last week’s post…
I shared about freshening up the cottage kitchen…
and even now a week later I am still refreshing areas for a bit of change…do you ever feel like a change?
adding small pops of color…here & there
replanting a shrub…
and most recently attempting to sort out the very small loft area. For some unknown reason I just can’t seem to quite get things organized the way Id like to. do you have areas like that?
In the process of sorting through things I came across a birthday card from 4 months ago… ( I can’t even believe that December was FOUR months ago!) a dear friend had offered me a baking day in her kitchen as a gift. (I love my friend!) I couldn’t believe my luck…so I quickly called her to remind her of her offer! (Bahaha!) Needless to say the loft is still
in need of organizing…
however I did accomplish getting in a fun baking day and a great recipe for you to try for yourself!
These are dry-crisp, double-baked (which I learned that’s what biscotti means…twice baked) cookies that look a bit like toasted slices of bread. They have a wonderful anise & lemon flavor.
3 cups all-purpose flour
2 teaspoons ground anise
2 1/2 teaspoons baking powder
1/8 teaspoon salt
2/3 cup unsalted butter slightly softened
1 cup granulated sugar
3 large eggs
finely grated zest of two large lemons
1/4 teaspoon lemon extract
Preheat the oven to 375°… grease a large baking sheet and set aside. Thoroughly stir together flour, anise, baking powder, and salt. In a large mixing bowl, combine butter and granulated sugar and beat until well blended. Add eggs, lemon zest, and lemon extract and beat until light and fluffy. Gradually beat in about half the dry ingredients. As dough stiffens, stir in remaining dry ingredients with a large wooden spoon. Divide dough in half. Shape each half into a smooth, evenly shaped log about 11 inches long and 2 inches in diameter. (Shaping is easiest if dough is placed in wax paper, then rolled back and forth until smooth.) Unroll logs from the paper directly onto baking sheet, spacing them as far from one another as possible. Press down logs to flatten them slightly.
Place in the center of the oven and bake for 25 to 28 minutes or until logs are lightly browned. Remove baking sheet from the oven and let logs stand until completely cooled, about 1 1/2 hours.
Cut logs diagonally into 1/2 inch thick slices using a large, sharp knife. Lay slices out flat on baking sheet, return to oven, and toast for 5 to 7 minutes. Turn over slices and bake 4 to 5 minutes on second side. ( The longer the baking time, the crisper and dryer the slices will be.) remove from the oven and transfer biscotti to wire racks to cool completely. Store in an airtight container for up to two weeks. Freeze for longer storage.
Makes about 30 3 1/2 to 4 inch biscotti.
*note: A generous 3/4 teaspoon anise extract may be substituted for ground anise. Add anise extract at the same time lemon extract is added. One other note is my friend also added cranberries. 😘