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Tuesday, December 8, 2015

Ethiopian Coffee With Anise Biscotti Cookie Recipe

Ethiopian Coffee With Anise Biscotti Cookie Recipe

Biscotti Cookie Recipe

There is no better way to enjoy double-baked Anise Biscotti Cookie than with a cup of Ethiopian Coffee.



In Ethiopia, coffee can still be found growing wild in the forests.


Ethiopian Coffee With Anise Biscotti Cookie Recipe


Ethiopian Coffee With Anise Biscotti Cookies Recipe
Ethiopian Coffee With Anise Biscotti Cookies Recipe
Ethiopia is the world’s fifth largest coffee producer and Africa’s top producer. Coffee is Ethiopia's principal source of income and the world's demand for quality coffee is increasing steadily. More than 15 million people grow the crop for a living, hundreds of thousands of middlemen are involved in the collection of the crop from farmers and supply to the export and domestic market.

A sizable amount of foreign exchange, accounting up to 30% of the total yearly export income, is derived from coffee. Ethiopia is where the coffee plants Coffea Arabica, Canephora and Liberica originates. Three foremost regions where Ethiopian coffee beans originate are Harrar, Ghimbi, and Sidamo also known as Yirgacheffe.


Ethiopian Coffee With Anise Biscotti Cookies Recipe



Ingredients
3 1/2 cups all-purpose flour
1 cup white sugar
2 large eggs
1/2 cup unsalted butter
2 teaspoons ground anise seed
2 teaspoons grated lemon peel
1 teaspoon baking powder
1/2 teaspoon salt


Directions
Heat oven to 350º F. Beat sugar, butter, anise ground seed, lemon peel and eggs in large bowl. Stir in remaining ingredients. Divide dough in half. Shape each half into rectangle, 10 × 3 inches, on greased cookie sheet.


Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet. Bake about 15 minutes longer or until crisp and light brown. Remove from cookie sheet to wire rack. Serve with Ethiopian coffee. Makes 42 Anise Biscotti cookies.

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