Traditional Italian Biscotti

🥘 Ingredients

• unsalted butter 56 g
• vegetable shortening 46 g
• granulated sugar 147 g
• eggs 3 large
• vanilla 1 tsp
• aniseed 1 Tbsp
• lemon extract 1 tsp
• baking powder 1 tsp
• salt ¾ tsp
• all-purpose flour 360 g
• almonds or hazelnuts 168 g

1. 1

   Preheat the oven to 375°F.
2. 2

   Lightly grease one or two baking sheets , or line them with parchment .
3. 3

   In a large bowl , beat together the unsalted butter , vegetable shortening , and granulated sugar , then add the eggs one at a time, beating well after each addition and scraping down the bowl midway through. Beat in the vanilla , aniseed , lemon extract , baking powder , and salt . Mix in the all-purpose flour 1 cup at a time to make a cohesive, well-mixed dough. Add the almonds or hazelnuts , mixing until they're distributed throughout the dough.
4. 4

   Transfer the dough to a lightly floured or lightly greased work surface. Divide it into three fairly equal pieces and shape each piece into a rough 12 inch log. Transfer each log to the prepared baking sheet, leaving about 3 inches between them; you may need to use two baking sheets. Wet your fingers and pat the logs into smooth-topped rectangles 12 inches long x 2.5 inches wide and 7/8 inches thick.
5. 5

   Bake the logs for 20 to 25 minutes , until they're beginning to brown around the edges. Remove them from the oven and let rest for 20 minutes . Lower the oven temperature to 300°F.
6. 6

   Gently transfer the logs to a cutting surface and use a serrated knife to cut them on the diagonal into 1/2 inch wide slices. Because of the nuts and the nature of the dough, the biscotti at this point are prone to crumbling; just be sure to use a slow, gentle sawing motion and accept the fact that some bits and pieces will break off. Carefully transfer the slices, cut sides up, to a parchment-lined or ungreased baking sheet. You can crowd them together, as they won't expand; about 1/4 inch breathing space is all that's required.
7. 7

   Return the biscotti to the oven and bake them for 20 minutes . Remove from the oven, quickly turn them over, and bake for an additional 20 minutes , or until they're very dry and beginning to brown. Remove them from the oven, cool completely, and store in an airtight container.