Almond Biscotti (June)
Biscotti Cookies Almonds
Last updated 6/12/2012 12:42:04 AM. Recipe ID 989. Report a problem with this recipe.
Title: Almond biscotti (june)
Yield: 1 Servings
1 Whole unsalted unblanched
Almonds -- (12 ounce)
1/4 c Canola oil
1 1/4 c Sugar
2 3/4 c Whole wheat pastry-grind
Flour -- OR
1 ts Baking powder
1/2 ts Salt
1 ts Anise seeds -- finely
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.
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