2 1/2 cups flour 1 cup sugar 2 teaspoons baking powder 2 teaspoons anise seeds 1 cup sliced almonds 1/4 teaspoon salt 3 large eggs 2 teaspoons vanilla extract 1. Preheat oven to 350 degrees ...

Instructions: In a large bowl, combine eggs, sugar, oil, lemon zest, anise seeds, baking powder, vanilla and salt. Whisk to blend. Add flour and almonds; stir until dough forms. Turn out on ...

Position a rack in the center of the oven and preheat to 325˚F (300˚F for covection). Line baking sheet with parchment paper or a nonstick liner. Sift flour, baking powder and salt. In large ...

Sometimes a cup of coffee is simply not enough. Sometimes a cup of coffee needs a biscotti. But not just any biscotti. This baton-shaped Italian cookie should be dense, chunky, dunkable -- and ...

Yield: About 4 dozen cookies. 2 1/2 cups all-purpose flour> 1 1/2 teaspoons baking powder> 1/4 teaspoon salt> 1/4 teaspoon anise seed, coarsely >crushed (see note)> 1/4 cup ( 1/2 stick) butter ...

In the work bowl of a stand mixer, combine the butter, sugar, orange zest and lemon zest and beat at medium-high speed until fully incorporated and light and fluffy, 3 to 5 minutes.

THIS recipe was given to me by a friend who had it from her friend. Now I pass it on to you. Biscotti are those hard biscuits found in Italian coffee shops and chains. And these are properly hard ...

Makes about 22 biscotti (3/4-inch-wide cookies) 1 cup unsalted pignoli nuts (pine nuts) 1 cup granulated sugar. 2 teaspoons baking powder. 2 cups all-purpose flour ...

In the work bowl of a stand mixer, combine the butter, sugar and brown sugar and beat at medium-high speed until fully incorporated and light and creamy, 3 to 5 minutes.

Heat oven to 350 degrees. Grease two to three cookie sheets. In a large bowl, cream shortening until light and fluffy; add sugar and beat until well combined. Add eggs, one at a time and blend ...

JULIAN COLE makes orange and almond biscotti – Italian biscuits that are perfect for dunking.