Almond Biscotti

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Title: Almond Biscotti
Categories: Ethnic, Bakery, Biscotti
Yield: 1 Serving

-CHUCK OZBURN (HBWK07A)
3/4 c Butter
1 c Sugar
4 Eggs
3 c All-purpose flour
3 ts Baking powder
1/2 ts Salt
1 ts Anise seed
1 c Almonds; coarsely chop
Milk
Granulated sugar

Cream butter and sugar until light; add eggs, one at a time beating after
each addition; continue beating until very light and fluffy; mix flour,
baking powder, salt and anise seed together, then mix into creamed mixture;
stir in nuts, divide dough into fourths; grease 2 cookie sheets; form dough
into 2 loaves, 1 1/2 inch wide and the length of each baking sheet; bake at
350~F for 25 to 30 minutes; remove from oven and cut loaf diagonally into
3/4 inch slices; place cut side down on cookie sheet, brush with milk and
sprinkle with granulated sugar; return to oven, bake at 375~F 10 minutes
longer, or until toasted and crispy.

Variation: Omit anise seeds, milk and granulated sugar; add 1 teaspoon
vanilla and toast almonds to a golden brown before adding to dough; follow
above directions for baking loaves; after loaves are cut diagonally, return
to the oven 10 minutes longer until a golden brown.

Variation: Omit anise seeds; add 1 1/2 teaspoon vanilla, 1 teaspoon lemon
zest and 1 teaspoon orange zest; when baked, slice each loaf diagonally and
return to oven for 5 to 10 minutes to brown.

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