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
- Toast nuts in a 350F oven, about 8 to 10 min, till aromatic.Be careful not to scorch.
- (Cut a few nuts open and check which 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 Large eggs.
- Sift flour, baking pwdr and salt together.
- Add in dry ingredients, anise seed and almonds to mixer and mix till 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 min.
- 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 min.
- Remove from pan and cold on a rack.
- Makes 3-1/2 dozencookies.
- 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)