Nonna Lilly’s Christmas Biscotti

Biscotti are best served with a nice cappucino to dunk them in!

Oh I just love this time of year. I moan and groan about the crowds in my supermarket and the traffic and the rain, but deep down I have a warm ember glowing and it’s called Christmas. TrickyRicky is a fanatic! He turns from an emotional, semi-level headed (if there IS such a thing) Italian into an emotional, shopping crazed, panetone eating, unstable Italian. You just can’t stop him and it’s best to restrict his exposure to shopping Malls to the very minimum.

He gives money to absolutely EVERY street child and homeless person that he meets and wants his whole family over for dinner every night. He insists on a dinner and drinks and panetone with his favourite Christmas tipple, Asti Spumante with the family for the ‘Dressing of the Christmas tree’. He surely is very precious.

These biscotti are made just for my TrickyRicky. His dear mum used to churn out barrel loads of biscuits at various times of the year. Her biscotti were often laden with fennel seeds which filled the home with heady comforting aromas. So, I make biscotti; lots of them! They are baked twice thus ensuring that TrickyRicky gets his ‘biscotti scented house’ fix for the season.

I am very grateful for his ‘emotional’ side and for the fact that he holds his family so very close to his heart. He would truly lay down his life for any one of them! And personally, I love to see my grown man cry!

Biscotti

I made two batches – the first one with cranberries and pistachio nuts because these two ingredients just say ‘Christmas’ to me, and the second batch with hazelnuts and chocolate chips because I personally love this combination and am greedy! I have also given you Nonna Lilly’s recipe for biscotti with fennel seeds and almonds. So you have a nice selection to choose from. Package them up and give them as gifts when you go visiting.

Pistachio and Cranberry Biscotti

Cranberries and Pistachio Biscotti!

Dried Cranberries and Pistachio Nuts just say ‘Christmas’ don’t they!

Ingredients

125g butter

1 cup castor sugar

3 eggs

3Tbs Brandy

The zest of one lemon

1 1/2cups plain flour

¾ cup self-raising flour

1/2tsp salt

100g dried cranberries

100g pistachio nuts

Method

Cream the butter and castor sugar well and add the eggs one at a time.

Cream your butter and castor sugar and the eggs one by one, beating well inbetween.

Add the brandy and lemon zest

Add the eggs one by one.

Sift the flours and salt and add to this mixture

Add the cranberries and pistachio nuts.

Add the pistachio nuts and cranberries to the dough

Let this dough rest in the fridge for about 1 hour then remove and separate the mixture into two equal amounts.

Cover the bowl and put the dough in the fridge to rest for an hour.

Make two large sausages out of each half and bake on a greased baking sheet for 20 -25 minutes at 180d.

They are ready when the dough is slightly golden in colour.

Let them cool down then cut into biscuits. I find that it’s best to cut them with an electric knife if you have one as this method results in neater looking biscuits.

Cut the biscotti on the diagonal and arrange on a lightly greased baking tray to cook for the second time. Bi-scotti means ‘twice-cooked’ in English.

Place them on lightly greased baking sheet and bake again for 30 minutes or until they are dry and have crisped up nicely. They should be quite hard, like a rusk.

To serve: Dust the tops with icing sugar and serve with a nice cappuccino or cuppa tea!

Serve with a dusting of icing sugar ‘snow’ !

Hazelnut and Choc Chip Biscotti

Choc chip and Hazelnuts …….. yum!

Ingredients

125g butter

1 cup castor sugar

2Tbs instant coffee dissolved in 1Tbs hot water

3 eggs

3Tbs Brandy

The zest of one lemon

1 1/2cups plain flour

¾ cup self-raising flour

1/2tsp salt

100g hazelnuts – toasted either in a dry pan on the stove top or in your oven

100g chocolate chips

Method

Cream the butter and castor sugar well and add the eggs one at a time.

Add the brandy and lemon zest

Sift the flours and salt and add to this mixture

Add the coffee essence

Coffee essence …. 1Tbs water 2Tbs good instant coffee granuals.

Add the chocolate chips and Hazelnuts.

Let this dough rest in the fridge for about 1 hour then remove and separate the mixture into two equal amounts.

Make two large sausages out of each half and bake on a greased baking sheet for 20 -25 minutes at 180d.

They are ready when the dough is slightly golden in colour.

Let them cool down then cut into biscuits. I find that it’s best to cut them with an electric knife if you have one as this method results in neater looking biscuits.

Place them on lightly greased baking sheet and bake again for 30 minutes or until they are dry and have crisped up nicely. They should be quite hard, like a rusk.

To serve: Dust the tops with icing sugar and serve with a nice cappuccino or cuppa tea!

Oh I just love this time of year. I moan and groan about the crowds in my supermarket and the traffic and the rain, but deep down I have a warm ember glowing and it’s called Christmas. TrickyRicky is a fanatic! He turns from an emotional, semi-level headed (if there IS such a thing) Italian into an emotional, shopping crazed, panetone eating, unstable Italian. You just can’t stop him and it’s best to restrict his exposure to shopping Malls to the very minimum.

He gives money to absolutely EVERY street child and homeless person that he meets and wants his whole family over for dinner every night.

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He insists on a dinner and drinks and panetone with his favourite Christmas tipple, Asti Spumante with the family for the ‘Dressing of the Christmas tree’. He surely is very precious.

These biscotti are made just for my TrickyRicky. His dear mum used to churn out barrel loads of biscuits at various times of the year. Her biscotti were often laden with fennel seeds which filled the home with heady comforting aromas. So, I make biscotti; lots of them! They are baked twice thus ensuring that TrickyRicky gets his ‘biscotti scented house’ fix for the season.

I am very grateful for his ‘emotional’ side and for the fact that he holds his family so very close to his heart. He would truly lay down his life for any one of them! And personally, I love to see my grown man cry!

Biscotti

I made two lots – the first one with cranberries and pistachio nuts because these two just say ‘Christmas’ to me, and the second batch with hazelnuts and chocolate chips because I love this combination and am greedy!

Pistachio and Cranberry Biscotti

Ingredients

125g butter

1 cup castor sugar

3 eggs

3Tbs Brandy

The zest of one lemon

1 1/2cups plain flour

¾ cup self-raising flour

1/2tsp salt

100g dried cranberries

100g pistachio nuts

Method

Cream the butter and castor sugar well and add the eggs one at a time.

Add the brandy and lemon zest

Sift the flours and salt and add to this mixture

Add the cranberries and pistachio nuts.

Let this dough rest in the fridge for about 1 hour then remove and separate the mixture into two equal amounts.

Make two large sausages out of each half and bake on a greased baking sheet for 20 -25 minutes at 180d.

They are ready when the dough is slightly golden in colour.

Let them cool down then cut into biscuits. I find that it’s best to cut them with an electric knife if you have one as this method results in neater looking biscuits.

Place them on lightly greased baking sheet and bake again for 30 minutes or until they are dry and have crisped up nicely. They should be quite hard, like a rusk.

To serve: Dust the tops with icing sugar and serve with a nice cappuccino or cuppa tea!

Hazelnut and Choc Chip Biscotti

Ingredients

125g butter

1 cup castor sugar

2Tbs coffee essence or 2Tbs instant coffee dissolved in 2Tbs water

3 eggs

3Tbs Brandy

The zest of one lemon

1 1/2cups plain flour

¾ cup self-raising flour

1/2tsp salt

100g hazelnuts – toasted either in a dry pan on the stove top or in your oven

100g chocolate chips

Method

Cream the butter and castor sugar well and add the eggs one at a time.

Add the brandy and lemon zest

Sift the flours and salt and add to this mixture

Add the coffee essence

Add the chocolate chips and Hazelnuts.

Let this dough rest in the fridge for about 1 hour then remove and separate the mixture into two equal amounts.

Make two large sausages out of each half and bake on a greased baking sheet for 20 -25 minutes at 180d.

They are ready when the dough is slightly golden in colour.

Let them cool down then cut into biscuits. I find that it’s best to cut them with an electric knife if you have one as this method results in neater looking biscuits.

Place them on lightly greased baking sheet and bake again for 30 minutes or until they are dry and have crisped up nicely. They should be quite hard, like a rusk.

To serve: Dust the tops with icing sugar and serve with a nice cappuccino or cuppa tea!

Nonna Lilly’s Biscotti all’Anice

Carissima povera Nonna Lilly, la vita senza te sembra vuota xxx

Ingredients

125g butter

1 cup castor sugar

3 eggs

3Tbs Brandy

The zest of one lemon

1 1/2cups plain flour

¾ cup self-raising flour

1/2tsp salt

100g roasted almonds

2Tbs aniseed

Method

Cream the butter and castor sugar well and add the eggs one at a time.

Add the brandy and lemon zest

Sift the flours and salt and add to this mixture

Add the aniseed and almonds

Let this dough rest in the fridge for about 1 hour then remove and separate the mixture into two equal amounts.

Make two large sausages out of each half and bake on a greased baking sheet for 20 -25 minutes at 180d.

They are ready when the dough is slightly golden in colour.

Let them cool down then cut into biscuits. I find that it’s best to cut them with an electric knife if you have one as this method results in neater looking biscuits.

Place them on lightly greased baking sheet and bake again for 30 minutes or until they are dry and have crisped up nicely. They should be quite hard, like a rusk.

To serve: Dust the tops with icing sugar and serve with a nice cappuccino, espresso or cuppa tea!

As always

Buon Appetito

Xxx

jan

Nonna Lilly’s Biscotti all’Anice

Ingredients

125g butter

1 cup castor sugar

3 eggs

3Tbs Brandy

The zest of one lemon

1 1/2cups plain flour

¾ cup self-raising flour

1/2tsp salt

100g roasted almonds

2Tbs aniseed

Method

Cream the butter and castor sugar well and add the eggs one at a time.

Add the brandy and lemon zest

Sift the flours and salt and add to this mixture

Add the aniseed and almonds

Let this dough rest in the fridge for about 1 hour then remove and separate the mixture into two equal amounts.

Make two large sausages out of each half and bake on a greased baking sheet for 20 -25 minutes at 180d.

They are ready when the dough is slightly golden in colour.

Let them cool down then cut into biscuits. I find that it’s best to cut them with an electric knife if you have one as this method results in neater looking biscuits.

Place them on lightly greased baking sheet and bake again for 30 minutes or until they are dry and have crisped up nicely. They should be quite hard, like a rusk.

To serve: Dust the tops with icing sugar and serve with a nice cappuccino or cuppa tea!

Don’t forget

Turn

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on the telly!

Have a cappuccino …. and some biscotti!

as you watch the First of the Finals Challenges!

Hint: It’s a mystery

As always

Buon Appetito

Xxx

jan

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Author:janicetripepi

Scorpio, RED WINE, Dalmatians, VINO, my men, Mamma Estraordinaria, massive pots of pasta, la famiglia, candle light, designer Handbags, Adult Survivor, Red Lipstick, writing, drumming, painting, red RED and Pasta .... lots of it!