Hazelnut Anisette Bisocotti
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 146.2
- Total Fat: 7.3 g
- Cholesterol: 15.5 mg
- Sodium: 54.4 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 0.9 g
- Protein: 2.5 g
View full nutritional breakdown of Hazelnut Anisette Bisocotti calories by ingredient
Introduction
A dairy free cookie for Christmas coffee. A dairy free cookie for Christmas coffee.Number of Servings: 24
Ingredients
-
1 cup Granulated Sugar
2 large Egg, fresh, whole, raw
1/2 cup shortening
1 tsp vanilla extract
2.5 cup Flour
.5 tsp Salt
2 tsp baking powder
1 cup, chopped Hazelnuts
5-6 anise pods
Tips
The second toasting is not super important. If they don't seem to be crunchy enough, go for the second toast. This could be more necessary depending on how much moisture was in the batter.
Directions
Preheat oven to 350 degrees.
In a mixer with a wisk attachment, add the shortening and sugar. Mix on medium until it becomes clumpy and then add water one tbsp at a time, about 2 or 3. Use a spatula to bring down the sides of the mixer and mix until it is the consistency of frosting. Add the eggs one at a time, mixing for a full 5 minutes after each egg. This will make a whipped, airy, frosting.
While this is mixing, in a separate bowl, mix together the flour, salt, and baking powder.
Lightly toast the anise pods on a pan on medium low heat, and grind in a coffee grinder. *This will make the grinder smell strongly like anise, so have a separate grinder for spices.
After the sugar, eggs, and shortening have been whipped, switch the mixer attachment to the paddle attachment and slowly mix in the dry ingredients. Do not over mix the batter but make sure to use a spatula to bring down the sides of the mixer as you add. Once the dry ingredients have been incorporated turn off the mixer. Add in the nuts and ground anise, mixing only for a few seconds.
Using the spatula, scoop the fluffy batter onto parchment paper in two logs about 4 inches wide, 2 inches tall, 10 inches long. You should be able to get two on a pan.
Bake at 350 for about 30 minutes until brown on the outside. Remove and allow to cool on racks for about an hour, then slice the logs like sliced bread, about 3/4 of an inch thick.
Place the slices, cut side down onto the pan with parchment paper, and bake at 275 degrees for 20 minutes, flipping after the first 10.
Serving Size: 24 Cookies
Number of Servings: 24
Recipe submitted by SparkPeople user THEJAZZMUSIC.
In a mixer with a wisk attachment, add the shortening and sugar. Mix on medium until it becomes clumpy and then add water one tbsp at a time, about 2 or 3. Use a spatula to bring down the sides of the mixer and mix until it is the consistency of frosting. Add the eggs one at a time, mixing for a full 5 minutes after each egg. This will make a whipped, airy, frosting.
While this is mixing, in a separate bowl, mix together the flour, salt, and baking powder.
Lightly toast the anise pods on a pan on medium low heat, and grind in a coffee grinder. *This will make the grinder smell strongly like anise, so have a separate grinder for spices.
After the sugar, eggs, and shortening have been whipped, switch the mixer attachment to the paddle attachment and slowly mix in the dry ingredients. Do not over mix the batter but make sure to use a spatula to bring down the sides of the mixer as you add. Once the dry ingredients have been incorporated turn off the mixer. Add in the nuts and ground anise, mixing only for a few seconds.
Using the spatula, scoop the fluffy batter onto parchment paper in two logs about 4 inches wide, 2 inches tall, 10 inches long. You should be able to get two on a pan.
Bake at 350 for about 30 minutes until brown on the outside. Remove and allow to cool on racks for about an hour, then slice the logs like sliced bread, about 3/4 of an inch thick.
Place the slices, cut side down onto the pan with parchment paper, and bake at 275 degrees for 20 minutes, flipping after the first 10.
Serving Size: 24 Cookies
Number of Servings: 24
Recipe submitted by SparkPeople user THEJAZZMUSIC.