Almond Biscotti(June)

* Exported from MasterCook *

Almond Biscotti (June)

Recipe By : Jane Rubey, gourmet@aimnet.com (1996)
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon 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.

Copyright 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved


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NOTES : See Nectarines and Raspberries with Biscotti Crumbs