This is a great ‘dunker’ for coffee or a sweet dessert wine.
- 1/2 cup soft butter
- 3/4 cup sugar
- 3 eggs
- 1/2 tsp. vanilla
- 3 cups flour, sifted
- 1 tbsp. baking powder
- pinch of salt
- 1 tbsp. liquid anise flavouring
- grated zest from1 lemon and 1 lime
- 1/2 cup chopped pecans
- 1/2 cup white chocolate pieces, chopped
Preheat oven to 350F. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well, now add the vanilla. Combine the sifted flour, baking powder and salt and add slowly until mixed.
Add remaining ingredients and blend well.
Divide dough into 4 parts and shape into rolls about 1 1/2″ in diameter. Place each roll on a separate parchment lined cookie sheet, flatten top slightly and bake for 15 minutes. Remove from oven and cut each roll in 3/4″ diagonal pieces.
Place cut side down and return to the oven for 15-20 minutes. You want them cooked through.
I have a convection oven so I am able to put all the trays in at once. Be sure to move the trays around half way through the cooking times and on the second timing, turn the slices over.
They won’t be the really crisp biscotti until the second day, but trust me they are soooo good you will sample a few. I’ll bet you can’t wait, we couldn’t.
Taste Rating: 8.5
