Anise-Almond Biscotti
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Anise-Almond Biscotti
Last updated 6/12/2012 1:04:01 AM. Recipe ID 28298. Report a problem with this recipe.
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      Title: Anise-almond biscotti
      Yield: 1 Servings
    3/4 c  Whole almonds
  2 1/4 c  Flour
  1 1/2 ts Baking powder
    1/4 ts Salt
    1/2 c  Butter; softened
    1/4 c  Sugar
      2    Eggs; lightly beaten
      1 ts Vanilla extract
      1 tb Anise seeds
  To toast almonds, preheat oven to 350F. Spread almonds in a single
  layer on a baking sheet and toast, turning occasionally, for 10
  minutes. Set aside to cool, then roughly chop. Sift together flour,
  baking powder and salt in a small mixing bowl. Set aside. Cream
  butter and sugar with an electric mixer in a large mixing bowl until
  fluffy; then beat in eggs and vanilla. Gradually add flour mixture,
  mix until combined, then stir in chopped almonds and anise seeds.
  Dough will be stiff. Transfer dough to a lightly floured work
  surface, then, using your hands or a rolling pin, shape into one long
  roll, about 3 inches by 13 inches. Line baking sheet with parchment
  paper or aluminum foil (shiny side up). Transfer dough roll to baking
  sheet, flatten slightly, then bake until golden brown, about 35
  minutes. Remove from oven--do not turn oven off--and set aside until
  cool enough to handle, about 15 minutes. Using a serrated knife, cut
  roll, on the diagonal, into 1/2 inch thick slices. Place slices flat
  on baking sheet and bake, turning once, until golden brown, about 5
  minutes per side. Do not over bake: Biscotti will feel soft in the
  middle but will become crisp and hard as they cool. Allow to cool
  completely on pan. Biscotti will keep in a sealed container for up to
  4 weeks.  Makes about 2 dozen 

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Recipe ID 28298 (Apr 03, 2005)

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