Almond Biscotti (June) Recipe

• 1 pkt Whole unsalted unblanched almonds, (12 oz)
• 1/4 c. Canola oil
• 1 1/4 c. Sugar
• 2 x Large eggs
• 2 3/4 c. Whole wheat pastry-grind flour, Or possibly All-purpose flour
• 1 tsp Baking pwdr
• 1/2 tsp Salt
• 1 tsp Anise seeds, finely crushed

1. Toast nuts in a 350F oven, about 8 to 10 min, till aromatic.Be careful not to scorch.
2. (Cut a few nuts open and check which the centers are lightly browned but not dark.)
3. Chop nuts coarsely.
4. Reduce oven temperature to 325F.
5. Lightly spray-grease a large cooking sheet.
6. In a large mixer bowl, beat together oil, sugar and Large eggs.
7. Sift flour, baking pwdr and salt together.
8. Add in dry ingredients, anise seed and almonds to mixer and mix till dough pulls together.
9. Divide dough into 2 equal parts.
10. Spread each portion of dough into a strip about 3- X 12-inches long.
11. Bake in preheated oven for 30 min.
12. Carefully remove each cookie strip to a cutting board and cut diagonally into 1/2-inch slices.
13. Turn each slice onto its side and return to baking sheet.
14. Return to oven and bake another 15 min.
15. Remove from pan and cold on a rack.
16. Makes 3-1/2 dozencookies.
17. NOTES : See Nectarines and Raspberries with Biscotti Crumbs

unsalted unblanched almonds, canola oil, sugar, eggs, whole wheat pastry, baking pwdr, salt, anise seeds

Taken from cookeatshare.com/recipes/almond-biscotti-june-63573 (may not work)