Sambuca Biscotti

---------- Recipe via Meal-Master (tm) v8.05

Title: Sambuca Biscotti
Categories: Ethnic, Bakery, Biscotti
Yield: 42 Biscotti

1 1/2 ts Anise seeds; toasted
2 1/4 c All-purpose flour; unsifted
2 ts Baking powder
2 ts Lemon zest; grated
1/2 ts Salt
1/2 c Unsalted butter; cold, cutup
1 1/2 c Pine nuts; toasted
3/4 c Sugar
2 lg Eggs
1/4 c Sambuca liqueur

Place seeds in food processor; add flour, baking powder, zest and
salt. Mix. Add butter; pulse until crumbly. Add 1 cup nuts and the sugar.
Pulse until nuts arre finely ground.
In bowl, mix eggs and liqueur. Add to flour mixture; pulse to blend.
Place in bowl; stir in remaining nuts. Cover; chill 4 hours.
Preheat oven to 325 degrees F. On lightly floured surface, roll dough
into 2 (16 x 1 1/4-inch) logs; place 4 inch apart on ungreased baking
sheet. Bake 35 minutes or until firm; loosen with metal spatula. Slide onto
cutting board. Cool 10 minutes. Reduce oven to 300 degrees F.
Cut log diagonally into 1/2-inch thick slices; lay cut side down on baking
sheet. Bake 15 minutes or until dry, turning slices over after 7 minutes.
Cool completely. Makes 42 biscotti.
Per biscotti: 88 cal, 1 g prot, 10 g carb, 5 f fat, 15 mg chol, 53 mg
sod. Formatted by Mary Wilson, BWVB02B.

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