Prepare yourself for a delightful culinary adventure with our Sambuca Biscotti recipe, a divine treat that combines the aromatic essence of anise seeds with the rich flavors of pine nuts and zesty lemon, all nestled within a crunchy yet tender biscotti. Whether you’re indulging in a cozy evening at home or planning a gathering with friends, these European-inspired delights are sure to impress 🍪🍋.
Sambuca Biscotti
Preparation Time: 30 minutes
Cooking Time: 50 minutes
Total Time: 1 hour and 20 minutes
Yield: 42 biscotti
Ingredients:
- 1 1/2 tablespoons anise seeds
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- Zest of 2 lemons
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 1/2 cups pine nuts
- 3/4 cup sugar
- 2 large eggs
- 1/4 cup Sambuca liqueur
Instructions:
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Prepare the Dough: Begin by placing the anise seeds in a food processor. Add the flour, baking powder, lemon zest, and salt to the processor. Pulse the ingredients until well mixed.
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Incorporate Butter and Nuts: Add the unsalted butter to the processor and pulse until the mixture becomes crumbly. Next, add 1 cup of pine nuts and the sugar to the processor. Pulse again until the nuts are finely ground and evenly distributed throughout the mixture.
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Combine Wet Ingredients: In a separate bowl, whisk together the eggs and Sambuca liqueur until thoroughly combined.
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Blend the Ingredients: Gradually add the egg and liqueur mixture to the flour mixture in the food processor. Pulse the processor until all the ingredients are well blended.
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Chill the Dough: Transfer the dough to a bowl and stir in the remaining pine nuts. Cover the bowl and chill the dough in the refrigerator for at least 4 hours.
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Preheat the Oven: Once the dough has chilled, preheat your oven to 325°F (160°C).
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Shape the Logs: On a lightly floured surface, divide the dough into two equal portions. Roll each portion into a log shape, approximately 16 inches long and 1 1/4 inches in diameter.
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Bake the Logs: Place the logs on an ungreased baking sheet, ensuring they are about 4 inches apart. Bake in the preheated oven for 35 minutes, or until the logs are firm to the touch. Use a spatula to loosen the logs from the baking sheet.
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Cool and Slice: Remove the baked logs from the oven and transfer them to a cutting board. Let them cool for about 10 minutes. Reduce the oven temperature to 300°F (150°C).
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Slice and Bake Again: Using a sharp knife, cut the cooled logs diagonally into 1/2-inch thick slices. Arrange the slices cut side down on the baking sheet. Bake for an additional 15 minutes, or until the biscotti are dry and lightly golden, turning them over halfway through the baking time.
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Cool Completely: Once baked, transfer the biscotti to a wire rack to cool completely before serving.
These Sambuca Biscotti are a wonderful addition to any dessert spread or a delightful accompaniment to your morning coffee or afternoon tea. Enjoy the irresistible blend of flavors and textures with each crunchy bite! 🌟☕
