Now myself, I’m not really a dunker, I prefer to keep my coffee, free of any crumbs, and I don’t like it when my biscotti gets all mushy! I prefer it crunchy all the way!!
On the other hand, my hubby is a major dunker, and so is his brother, and let me tell you when those two get together and dunk a bunch of biscotti, lets just say, in the end, the inside of their coffee cups are not a pretty sight!
I got this recipe while searching the net, and although I loved the ingredients, I wasn’t crazy with the method of cooking it. They wanted you to cook the log and then refrigerate it for 12 hours!!
That wasn’t going to happen, and besides I never made biscotti where I had to wait for 12 hrs. in between!
So here’s my tweaked version!
4 Cups of Un-Bleached All purpose Flour
3/4 Cup Polenta
1 1/2 Cups Sugar
1 1/2 Teaspoon Baking Powder
2 Teaspoons Aniseed
1/2 Cup of Sliced Almonds
10 Tablespoons of Melted Butter
2 Teaspoons of Sambuca or Amaretto Liquor
In a bowl combine the flour, polenta, baking powder, aniseed, and almonds, set aside.
In another bowl, beat sugar with melted butter till light fluffy, blend in eggs one at a time, then add your liquor.
Form a log, or two, that’s slightly flattened and place on a greased, or parchment lined baking sheet. Bake at 350F, for 20 to 30 min’s, depending on your oven. It should have a nice golden color. Cool completely.
When completely cooled, cut slices diagonal, about 1/2 inch thick, place back on the baking sheet cut side down for 6 to 10 min’s, then flip them over for another 5. Ovens do very, and so does a preference for crunchiness, so cook them according to your likeness. They do get cruncher as they cool down. Store in an airtight container.
I dipped some in melted chocolate, but most of them I left plain. I would definitely make these again!
Buon Appetito! and Have A Great Weekend!
I’ll be busy making homemade ravioli’s with the family, which I’ll be sure to post about!