Anise Biscotti

Anise flavoured biscuits are popular throughout the Mediterranean. Lebanon has an anise flavoured cookie that are enjoyed during holidays which are known as Ka'ak el Eid or Ka'ak el Abbas. Also anise flavoured biscotti are a traditional Italian biscotti known as Italian Toast. I usually make biscotti around this time of year and the anise flavour is not only sweet and aromatic but a delightful warm welcoming change.  

Anise Biscotti

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3 eggs

1/2 cup (125ml) olive oil

1 cup (250ml) granulated sugar

1 teaspoon vanilla extract

2 1/4 cups (550ml) unbleached all purpose flour

2 teaspoons (10ml) baking powder

1 teaspoon ground anise

2 teaspoons whole anise seeds

1/2 cup (125ml) chopped almonds

grated zest of 1 orange 

Preheat the oven to 350ºF (180ºC). Line a cookie sheet with baking parchment paper.

In a large bowl beat the eggs with the oil; add the vanilla and sugar and continue beating for about 5 minutes, until the mixture is thick and pale. 

Sift the flour with the baking powder in a bowl then add the ground anise, anise seeds chopped almonds and grated orange zest and whisk to combine. Add the flour mixture to the egg mixture and using a wooden spoon or use clean hands mix together to form a dough.

Shape the dough into 2 logs about 3 x 10 inches (7.5 x 25cm). Arrange both onto the prepared cookie sheet. Using a wet spatula to flatten the top and smooth the sides of the logs.

Bake 25 to 30 minutes until golden. Remove from the oven and lower the oven temperature to 300ºF (150ºC). Let logs cool on the cookie sheet for about 10 minutes. Using a serrated knife cut into 1/2 inch (1cm) slices.

Arrange the slices flat on the cookie sheet and bake 15 minutes longer, until the surface is dry and crisp. Transfer the biscotti to wire racks and allow to cool. Store in an air tight container.    

Litha ~ Summer Solstice ~ Midsummer ~ Lemon, Lavender Almond Biscotti

Litha/Summer Solstice or Midsummer, June 19th to June 23rd, celebrates the beginning of summer and marks the longest day and the shortest night of the year. As sunlight reaches its peak; it is also the moment when the power of the sun begins to wane. The days begin to grow shorter and the nights grow longer. It is a return to dark. On midsummer the veil between worlds becomes thin making it an optimal time for divination. With the separation of light and dark, both are necessary and signify growth and expansion (light) and withdrawal and rest (dark). 

Nature is also at its peak. Crops are growing, the earth has warmed up and everything outdoors is alive, green and bursting with colour and fragrance. Butterflies are fluttering, bees are buzzing and robins are full of song. It's a time to get back and reconnect with nature. Honour and reflect the power of the sun and celebrate abundance, renewal, life, fertility and the beauty of nature. Summer is the time for bees, butterflies, robins, wrens and all Summer birds, horses and cattle. 

Colours associated with Litha are red, orange, yellow, green, blue and purple. Along with sunflowers and a multitude of other flowers; oak, rowan, pine, fir and elder trees are also associated with this turn of the wheel. Using herbs such as basil, lavender, chamomile, rosemary, and mint are encouraged and gathering them on this day is said to be most powerful. Foods to honour Litha are, sun coloured foods, lemons, honey, seasonal fruits and vegetables, mead, pumpernickel bread, and grilled foods, as fire is the symbol to celebrate the power of the sun. 

Things you can do to celebrate Litha/Summer Solstice are: reconnect with nature... go for long walks and hikes, listen to birds, tend to your garden, celebrate family and those that are close to you, safely create a bonfire and reflect on the year so far and think about plans for the upcoming months, stay up on Midsummer's Eve and watch the sunrise, dance, light sun coloured candles and cook or bake something to honour the sun. Think nurture, nature and love! 

This biscotti recipe is perfect to celebrate Litha not only because biscotti itself is twice baked but rather using seasonal ingredients such as lemon and lavender for a heighten summery taste.  

Lemon, Lavender, Almond Biscotti

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makes approximately 3 dozen

3 eggs

1/2 cup (125ml) light olive oil

1 cup (250ml) caster sugar 

2 1/4 cups (5550ml) all purpose flour

2 teaspoons (10 ml) baking powder

1 to 2 tablespoons dried lavender buds

1/2 cup (125ml) chopped almonds

grated zest of 1 lemon

Preheat the oven to 350ºF (180ºC). Grease and flour a cookie sheet or simply line  a cookie sheet with baking parchment.

In a large bowl, beat the eggs with the oil; add the sugar and continue beating for about 5 minutes, until the mixture is thick and pale.

In another bowl, sift the flour with the baking powder. Add the dried lavender buds, chopped almonds and lemon zest. Stir to combine. Add the flour mixture to the egg mixture and mix using a wooden spoon.

Shape the dough into 2 logs, about 3 x 10 inches (7.5 x 25 cm). Arrange on the prepared cookie sheet. Using a wet spatula or knife to flatten the top and smooth the sides of the formed logs.

Bake 25 to 30 minutes until golden. Remove from oven and lower the ovens temperature to 300ºF (150ºC). Let the logs to cool on the cookie sheet for about 10 minutes. Cut into 1/2 inch (1cm) slices using a serrated knife.

Arrange slices flat on the cookie sheet and bake for 10 to 15 minutes longer, until the surface is dry and crisp. Transfer biscotti to wire racks and let cool. Store in an airtight container. 

Wishing everyone a lovely Litha/Summer Solstice/Midsummer celebration! - JD   

Almond Hazelnut Biscotti

There are a few different recipes for biscotti. Some ask for butter while others ask for vegetable oil. The ones I prefer are made with vegetable oil; I find them less fussy and quick to make. Traditional biscotti uses an anise extract for flavour however one can play around with the ingredients to suit ones culinary desire. Creating flavours to suit any occasion or season. Biscotti is lovely at Christmas however it may be enjoyed all year round. 

Biscotti

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1/2 cup vegetable oil

1 cup caster sugar

3 eggs

1 teaspoon vanilla 

2 teaspoons almond extract

3 1/4 cups all purpose flour

1 tablespoon baking powder

1 cup of chopped nuts (almonds or hazelnuts)

Preheat oven to 375ºF (190ºC) Grease and baking sheet or line with parchment paper.

In a large bowl beat together the oil, sugar, eggs, vanilla, and almond extract until well blended.

In another bowl combine the flour, baking powder, and nuts. Stir into the egg mixture to form a heavy dough. You will need to use your hands for this bit... Divide the dough into two pieces. Form each piece into a roll as long as the baking tray. Place each roll onto the prepared baking sheet and press down to about a 1/2 inch thickness.

Bake for 25 to 30 minutes in the preheated oven, until golden brown. Allow the baked rolls to rest on the baking tray until cool enough to handle. When cool enough transfer to a large cutting board and slice crosswise into 1/2 inch slices. Do this for each roll.

Place the slices cut side up back onto the prepared baking tray and bake for an additional 6 to 10 minutes on each side. Slice should be lightly toasted to a lovely golden colour. 

Notes: You can change the flavour by adding different extracts and essences. Also chopped dried fruit works well; as does freshly grated zest from a lemon, orange, or a lime. Although I prefer my biscotti plain you can dress it up by drizzling a good quality chocolate over top.

Hope everyone is had a good week. Enjoy your weekend everyone! - JD