Almond Biscotti Recipe

Appetizers
Soups
Salads
Fish & Seafood
Pasta & Rice
PIZZA
Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles
Dairy Free Recipes
Farrago

Table of Contents

Outdoor BBQ & Party Ideas

Add-A-Recipe

BikePro Parts & Accessories

Ipod Repair Service

Northern California
Wine Country Vacation

Windsor Oaks Vineyards

Joseph Swan Vineyards

Forgotten Felines

Microchip Your Pet

HUGE Discounts on affordable designer and discount brand name shoes. Click here to see the deals on over 2000 items.
Imelda's Closet

Site Map

Sweets
Cakes
Puddings & Custards
Cookies
Aunt Helen's Sugar Cookies
Almond Biscotti
Brittany's Chocolate Chip Cookies
Chocolate Fantasy Cookies
Cream Cheese Cookies
Dorothy Merman's Caramel Pecan Cups
Iced Anise Cookies
Margie's Persimmon Cookies
Macaroon Mint Kisses
Molasses Cookies
Oatmeal Cookies
Peanut Butter Cup Cookies
Pineapple Bars
Raspberry Bars
Russian Tea Cakes
Scottish Fancies
Scottish Shortbread
Pies & Tarts
Cobblers & Crisps
Candies
Other Sweets

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?