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Almond Biscotti
Contributed by: Melinda
1 cup sugar
2 eggs
3 tsp anise seeds
1 tsp anise extract
1/4 tsp salt
2 tsp baking powder
1 cup chopped almonds
2 cups flour
cornmeal
- Combine sugar and eggs.
- Add anise seed and extract. Mix well.
- Add salt and baking powder. Mix well.
- Add flour then nuts. This is a dry dough so mixing at this point becomes difficult. Make sure flour is completely incorporated and nuts are fairly
evenly distributed.
- Sprinkle a little cornmeal on a lightly oiled cookie sheet.
- Divide dough into two even logs and shape roughly like a loaf of french bread. They should be about 3-4 inches wide and not too high in the center.
- Bake 1: Bake at 350 for 30-45 minutes, until the top cracks. The loaf should hold it's shape when lightly pressed in the center.
- Remove and let cool.
- Using a serrated knife, slice to the desired cookie thickness (usually 3/4 - 1 inch wide).
- Bake 2: Return to oven about 250-300 degrees until firm and
lightly toasted but not browned. Turn and toast lightly on the reverse side. They will continue
to harden as they cool.
Questions about this recipe?
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