Almond Biscotti (June) Recipe
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Almond Biscotti (June)
1 whole unsalted unblanched
Almonds, (12 ounce)
1/4 cup Canola oil
1 1/4 cups Sugar
2 Eggs
2 3/4 cups Whole wheat pastry-grind
Flour, OR
All-purpose flour
1 tsp Baking powder
1/2 tsp Salt
1 tsp Anise seeds, finely
Crushed
Toast nuts in a 350F oven, about 8 to 10 minutes, until aromatic.Be
careful not to scorch. (Cut a few nuts open and check that the centers
are lightly browned but not dark.) Chop nuts coarsely. Reduce oven
temperature to 325F. Lightly spray-grease a large cooking sheet.
In a large mixer bowl, beat together oil, sugar and eggs. Sift flour,
baking powder and salt together. Add dry ingredients, anise seed and
almonds to mixer and mix until dough pulls together. Divide dough into 2
equal parts. Spread each portion of dough into a strip about 3- X
12-inches long. Bake in preheated oven for 30 minutes. Carefully remove
each cookie strip to a cutting board and cut diagonally into 1/2-inch
slices. Turn each slice onto its side and return to baking sheet. Return
to oven and bake another 15 minutes. Remove from pan and cool on a rack.
Makes 3-1/2 dozen cookies.
CopyrightA9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved
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NOTES : See Nectarines and Raspberries with Biscotti Crumbs Recipe By :
Jane Rubey, gourmet@aimnet.com (1996)
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