Biscottini

By Chef Francesca Matteuzzi

ORANGE AND STAR ANISE BISCOTTI

Serves: 10 people

Ingredients:

280 grams 00 flour (2 cups)
100 grams granulated sugar (1/2 cup)
100 grams butter, cold and cubed (7 tablespoons)
35 grams fresh orange juice ( a little less than 3 tablespoons)
The zest of two oranges
1 teaspoon baking powder
A pinch of ground star anise
1 egg

Ingredients for the craquelet:

About 2 cups granulated sugar
About 2 cups powder sugar

Directions:

1-Unite gli ingredienti: using a food processor, combine all the ingredients together until well mixed and smooth.

2-Dare la forma: using your hands, shape the dough into small round biscottini (similar size of a walnut).

3-Fare il craquelet: cover the biscottini with granulated sugar first and then powder sugar.

4-Infornare: line them on a baking sheet with a foil of parchment paper on top. Bake at 350F for about 10 minutes.

LAVANDER BISCOTTI

Serves: 10 people

Ingredients:

150 grams 00 flour (a little more than 1 cup)
150 grams type 2 flour (same)
140 grams butter, clod and cubed (about 10 tablespoons)
140 grams brown sugar (a little more than 1 cup)
1 egg
Lavender flowers or lavender essential oil
1 tablespoon baking powder

Directions:

1-Unire gli ingredienti: In a food processor, mix the butter with sugar until blended. Mix in the flour along with the other ingredients until well combined.

2-Fare riposare: once the dough is ready, wrap it and let rest in the refrigerator for at least an hour

3-Stendere la frolla: roll out the dough and using your favorite cookie cutter shape into biscottini.

4-Infornare: line them on top of a cookie sheet and bake at 350 F for about 15 minutes