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Almond Biscotti

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Ingredients
  Almonds 1⁄2 Cup (8 tbs), slivered
  Butter margarine 2⁄3 Cup (10.67 tbs)
  Granulated sugar 1 1⁄2 Cup (24 tbs)
  Eggs 4
  Anise seeds 3 Teaspoon
  Almond extract 1 1⁄2 Teaspoon
  Orange zest 1 Teaspoon, freshly grated
  All purpose flour 4 1⁄2 Cup (72 tbs)
  Baking powder 3 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

GETTING READY
1. Preheat the oven to 350°F

MAKING
2. On a cookie sheet, add the almonds and toast for about eight minutes, stirring every once in a while; allow to cool and set and set aside
3. Turn the temperature down to 350°F
4. In a mixing bowl, cream the butter, whisk in sugar till fluffy; blend eggs one by one, add anise seeds, almond extract and grated orange rest
5. In another such bowl, blend together all the dry ingredients and combine with the creamed butter mixture; blend toasted almonds into well
6. Dust a clear surface with flour, divide the dough into two and roll each of the portions into a role or log, the same size as the cookie sheet
7. Place them inside lightly greased cookie sheets and bake for half an hour; let them cool on the sheels for fifteen minutes
8. Along the length of each roll, make 3/4" diagonal slices using a sharp knife, turn the oven off and arranging the slices on the sides, add back to the oven for another fifteen minutes until slightly toasted; remove and cool on a sheet
9. Store in an airtight container

SERVING
10. Serve as appropriate

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Snack
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Almond
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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