This afternoon, I decided to make biscotti, the twice baked hard cookies that come in those wrappers sitting on the counter at your local coffee place. But mine, are better. They are made from scratch and most of all love. I can't help it, there is too much history behind this particular recipe. I also have another biscotti recipe too, that aren't typical "biscotti"... but those come later. I also am using a new flavoring, Fennel Pollen. (wha..?) Yes, it's true. I made a friend and I am utilizing organic, local, and sustainable fennel pollen from Pollen Ranch. And, as it turns out, it is wonderful!! There is a certain flavor from the pollen that just takes these cookies to "another level"... more gourmet, more... um... just MORE.
credit to my grandmother, Josephine Altieri
Preheat oven to 375
Spray a sheet pan with non stick spray or grease,
or use parchment paper
1/2 cup shortening, melted
1 cup sugar
2 TB Fennel Pollen
1 TB Vanilla extract
3 1/4 cup all purpose flour
1 TB baking powder
Mix together shortening, sugar, eggs, pollen and vanilla. Beat well, until light. Sift together the flour and baking powder and add to the egg mixture in batches, mixing well after each addition. It will be a very stiff dough, so don't think that you did something wrong. Divide and form into 2 logs, press down to 1/2 inch thickness. Bake the logs 25 to 30 minutes until golden brown and firm to touch.
Remove and allow to cook until you can handle them. Slice crosswise on the bias using a serrated blade. Place cut side down back onto baking sheets and place in oven for 5-7 minutes per side until lightly toasted.
Remove from oven, allow to cool and place in air tight container for up to 2 weeks.
You can also melt some chocolate and coat these particular biscotti.
They are, yes, relatively plain, but great with your espresso in the morning. They also travel and ship well...in time for the holidays!!
I have more recipes coming... especially this weekend and next, so check back often!