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Best Biscotti

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Ingredients
  Eggs 6
  Shortening 1 Cup (16 tbs)
  Sugar 1 1⁄3 Cup (21.33 tbs)
  Vanilla extract 1 Teaspoon
  Almond extract 1⁄2 Teaspoon
  Anise oil 4 Drop
  Flour 3 Cup (48 tbs)
  Baking powder 1 Tablespoon
  Salt 1 Pinch
  Toasted almonds 1⁄2 Cup (8 tbs)
Directions

1. Preheat oven to 350°. Lightly grease 11- x 17-inch cookie sheet. All ingredients should be at room temperature. In a large bowl, beat eggs at high speed, until tripled in volume and foamy.
2. In another bowl, beat shortening and sugar at medium speed until creamy. Add beaten eggs; continue beating till well blended. Add vanilla and/or almond extract and anise oil.
3. Sift flour, baking powder, and salt and add to egg mixture. Fold in almonds. On lightly greased baking sheet, shape batter into 3 loaves (each loaf will be about 1 1/2 inches wide and 1/2-inch thick). (It helps to lightly oil your hands—canola oil won't affect taste.)
4. Bake for about 20 minutes. Do not over-bake. Remove from oven, and cool slightly.
5. Cut into 1/2-inch slices. Return to oven and bake for 5 to 10 minutes, until lightly toasted. Flip slices over and toast again. Cool on rack.

Recipe Summary

Cuisine: 
Italian
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Egg

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