We just got back from a fantastic week-long holiday around the pacific northwest peninsula. Since flying has gotten so expensive, it does not look like I will get to go back to NY this summer to see my mom (don’t even get me started), my husband took us away on a small trip for my birthday. We drove to Olympic National Park and Seattle. If you ever get the chance to go to Olympic National Park, do so. It is so amazingly beautiful, with rainforests, ocean views, and very snowy mountains. We stayed in Olympia, Forks (home of the Twilight series), and Port Angeles before heading to Seattle for 2 days. While in Seattle we stayed at the gorgeous Turret House which is owned by our friend William. I can’t recommend it enough; great location (Trader Joe’s is 2 blocks away!) , super clean, full kitchen,and very cozy! Since William was kind enough to let us stay there I brought him some of these very travel friendly biscotti as a small token of appreciation. These are definitely dunking material, so start brewing a pot of coffee.
Butter, for greasing pan
3 1/2 cups flour, plus
more for pan
1 tbsp. baking powder
2 cups whole blanched
1 1/2 cups whole blanched hazelnuts,
2 1/4 cups sugar
1/4 cup anise-flavored liqueur, like
1 tbsp. crushed aniseed
1 tbsp. vanilla extract
1. Heat oven to 375°. Grease and flour a 10″ x 15″ jelly roll pan; set aside. In a bowl, whisk together flour and baking powder; toss in nuts. In a bowl, whisk together sugar and eggs for at least 5 minutes, until very light and airy;whisk in sambuca, aniseed, and vanilla. Add flour mixture; fold. Pour into pan; bake until golden, 20 minutes. Let biscotti cool.
2. Reduce oven temperature to 325°. Remove cooled biscotti slab from pan; cut crosswise into twenty 10″-long strips; cut each strip in half to form forty 5″-long strips. Transfer strips to parchment paper-lined baking sheets, spacing strips 1/2″ apart. Bake until golden brown, 20–25 minutes. Let cool.
Recipe Source: Saveur