Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup anisette or sambuca
- 1 teaspoon vanilla extract
- 1/2 cup pine nuts, lightly toasted
- 1 tablespoon aniseeds
- Lemon Ice Cream, recipe follows
Directions
Preheat oven to 350 degrees F. Line 1 large baking sheet with parchment paper.
Combine the flour, baking powder, and salt in a small bowl.
In a large bowl, cream together the butter and sugar until fluffy. Add the eggs, beating after the addition of each. Add the dry ingredients, alternating with the anisette. Add the vanilla and mix well. Fold in the nuts and aniseeds.
Divide the dough into 2 equal pieces. On a lightly floured surface, roll each under your palms to make a log, about 12-inches in length, and 2-inches in diameter. Place logs on the baking sheets, about 2-inches apart. Bake until golden brown and firm, about 30 minutes. Remove from the oven and let cool completely on the sheet.
Reduce the oven temperature to 300 degrees F.
Transfer the cookie log to a large cutting board and with a heavy knife cut into 3/4-inch thick slices. Spread the cookies on the baking sheet. Bake, turning halfway through cooking, until firm and crisp, about 30 minutes. Remove from the oven and transfer to a wire rack to cool.
Lemon Ice Cream:
- 1 1/2 cups heavy cream
- 1 cup half-and-half
- 3/4 cup sugar
- 2 tablespoons finely grated fresh lemon zest
- 5 large egg yolks
- 1/2 cup fresh lemon juice
- 1 tablespoon limoncello, or other lemon-flavored liqueur, or grappa
In a medium, heavy saucepan, bring the cream, half-and-half, sugar, and zest to a boil, stirring occasionally until the sugar is melted. Remove from the heat.
In a medium bowl, beat the egg yolks until thick and pale, about 2 minutes. In a slow stream, whisking constantly, add about 1 cup of the hot cream mixture to the egg yolks. Beat until well incorporated. Return the yolk mixture to the saucepan with the hot cream and bring to a bare simmer. Cook until a thick custard forms, and the mixture reaches 170 degrees on an instant-read thermometer, about 6 minutes. Remove from the heat and strain through a fine-mesh strainer into a clean container. Stir in the lemon juice and limoncello, and cover with plastic wrap, pressing down against the custard to prevent a skin from forming. Refrigerate until well-chilled, about 2 hours.
Transfer to an ice-cream maker and process according to the manufacturer's instructions. Transfer to an airtight plastic container and freeze until ready to serve.
Yield: 1 quart
















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Read all 8 reviews
By niclib123
on May 09, 2013
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I have been using this recipe for years and I always use the Sambuca. I cannot tell you how many people have asked me for this recipe because they are sensational! I actually make up baskets with the biscotti, pizzelles, lace cookies and a variety of others. It is so simple it's delicious!
By ccbishere2_4463089
Magnolia, DE
on December 09, 2011
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The taste is wonderful, especially when it lingers in your mouth for a while, soft and fragrant. However I never read the reviews before making this recipe. It is extremely soft and difficult to handle. I added a little more flour to the recipe and it worked out okay. I wet my hands a little and then was able to form the logs. I made it with toasted almonds and without. Both are good but with the nuts is better. I no longer will use my old recipe of Biscotti which was very good, this is much better, thanks Emeril...
By jenbutta
staten island, NY
on December 17, 2010
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I'm baking for christmas and thought these would be a nice addition. However, i have to agree that reading the reviews ahead of time would have been helpful. the dough was so sticky and wet that i'm really not sure how they're gonna turn out. hopefully they taste good, but my two logs are now one as well so we'll see what happens. Will have to experiment next time.
Read all 8 reviews