Biscotti

Recipe courtesy Rocco DiSpirito
Show: Melting Pot Episode: Mediterranean - Dessert Show

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5

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Total Reviews: 1

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  • on October 26, 2013

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    Excellent & easy authentic anise biscotti. I used anise oil rather than extract which I think has better flavor. Dough is very sticky. Refrigerate at least 1 hour or overnight in parchment paper in a plastic zip top bag, or glass bowl, sprayed with cooking spray, with lid. I divided the dough into 4 parts to make smaller cookies. The cold dough easily rolls into logs that I placed on 2 parchment lined cookie sheets. I cooked both trays at the same time, on pure convection (375 F, rack position 2 & 4. I recommend 18 minutes. Logs are easy to slice when cool enough to handle. Rebake cut sides down for 6 - 8 min. They really last when stored in an air tight glass container or tin

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