Dave’s Made in Scotland Biscotti

1 cup granulated sugar
3 eggs1/4 cup butter, melted
1 teaspoon aniseed, lightly crushed (I keep forgetting to buy this)
1 teaspoon orange or almond extract (both works well too)
2 cups all-purpose flour, sifted2 teaspoons baking powder
3/4 cup whole unblanched almonds

Preheat oven to 350F or 175C.

Beat sugar and eggs together until creamy. Beat in melted butter, aniseed, and orange extract. Mix together flour and baking powder. Add to the batter and beat until well blended. Stir in the nuts. Place the dough in the refrigerator and chill for at least 1 hour. (The chilled dough can be kept refrigerated for up to 3 days.)

Shape the dough into a 9 x 6-inch oval 1 1/2 inches thick and place on an ungreased baking sheet. Bake for 20 to 25 minutes, or until firm and lightly browned. Remove the pan from the oven and cool slightly.

Transfer the dough to a cutting board and slice diagonally into 1/2-inch thick pieces. Arrange, cut side down, on the baking sheet and return to the oven. Bake an additional 15 minutes. Transfer the baked the biscotti to wire racks to cool.
Makes enough to last about 2 weeks.

Nothing much about this recipe is Scottish apart from the fact that I made them in Edinburgh.

If you like biscotti try this, if you don't oh well. If you don't know what biscotti is then expand your knowledge of cookie-like foods and make some!

Adios Amigos,

Scottish Pastry Chef, Dave Sopko