Almond Biscotti
Almond Biscotti (june)
Almond, Lemon, And Anise Biscotti
Basic Biscotti
Biscotti


Almond Biscotti

Serving Size: 42
Categories: Bars and Cookies

3 lg Eggs
Zest of 2 oranges; grated
1 tsp Vanilla
1/2 tsp Almond extract
2 cup All-purpose flour
1 cup Sugar
1 tsp Baking soda
1/4 tsp Salt
3/4 cup Toasted whole natural Almonds*
3 1/2 dozen

Heat oven to 300 0 F Coat a large baking sheet with vegetable cooking
spray or cover with baking parchment. In bowl whisk eggs, orange peel,
vanilla and almond extract. In large mixer bowl combine flour, sugar,
baking soda and salt. Add egg mixture; mix just until blended. Mix in
almonds. Divide dough in half. Form each half into a log about 12 inches
long, 1 1/2 inches wide and 1/2 inch thick. Bake in center of oven about
50 minutes until golden. Remove to rack to cool 5 minutes. Reduce oven
heat to 275 degrees. Place logs on cutting board and with a serrated
knife slice on the diagonal 1/2 inch thick. Lay slices flat on baking
sheets, spacing slightly apart. Return to oven until dry and lightly
toasted, 20 to 25 minutes,turning once. Place on racks to cool completely.
Store in airtight container. Makes about


* To toast almonds, spread in an ungreased baking pan. Place in 350-degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.

NOTES : Make these Tuscan treats ahead and store in an airtight container





Almond Biscotti (june)

Serving Size: 1
Categories: Bars and Cookies, Cookies

1 Whole unsalted unblanched
Almonds; 12 ounce
1/4 cup Canola oil
1 1/4 Cup Sugar
2 Eggs
2 3/4 Cup Whole wheat
Pastry-grind
Flour; OR
All-purpose flour
1 tsp Baking powder
1/2 tsp Salt
1 tsp Anise seeds; finely
Crushed

Toast nuts in a 350F oven, about 8 to 10 minutes, until aromatic. Be
careful not to scorch. (Cut a few nuts open and check that 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 eggs. Sift flour, baking powder and
salt together. Add dry ingredients, anise seed and almonds to mixer and
mix until 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 minutes. 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 minutes. Remove from pan and cool on a rack. Makes 3-1/2 dozen cookies.

Jane A. Rubey, M.P.H., R.D.


Almond, Lemon, And Anise Biscotti

Recipe By: Kristine Kidd
Serving Size: 1
Categories: Bars and Cookies, Desserts, Cookies


2 Eggs
3/4 cup Granulated sugar
1/2 cup Vegetable oil
1 tablespoon Grated lemon zest
2 teaspoons Anise seed; crushed
1 1/4 teaspoons Baking powder
1 teaspoon Vanilla extract
1/4 teaspoon Salt
2 cups All-purpose flour
1 cup Whole almonds; coarsely chopped
Plain granulated sugar


Preheat oven to 350 degrees. In a large bowl, combine eggs, the 3/4 cup
sugar, oil, lemon zest, aniseed, baking powder, vanilla, and salt. Whisk
to blend. Add the flour and almonds and stir until a dough forms. Turn
out onto a floured surface and knead until smooth, about 10 turns.
Divide the dough in half. Form each half into a log 2 inches in diameter.
carefully transfer the logs to an ungreased baking sheet, spacing them
well apart. Sprinkle the tops with additional sugar or vanilla sugar.
Bake until firm to the touch, about 30 minutes (logs will spread during
baking). Remove from the oven and let cool for 10 minutes. Leave the
oven set at 350 degrees. Using a spatula, carefully transfer the logs to
a work surface. Using a serrated knife, cut crosswise into slices 1/2
inch thick. Arrange the slices cut side down on the baking sheet.
Return to the oven and bake until brown, about 20 minutes. Transfer the
cookies to wire racks to cool. Store in an airtight container at room
temperature for up to 2 weeks. This recipe yields about 3 dozen cookies.

Comments: A new twist on a traditional recipe for mandelbrot, the
Jewish version of biscotti. Anise adds an exotic flavor; without it, the
recipe turns out delicious lemon cookies.

Recipe Source:Williams-Sonoma Cookies & Biscotti recipes by Kristine Kidd
Cookbook DigestFormatted for MasterCook by Joe Comiskey,





Basic Biscotti

Recipe By:
Serving Size: 72
Cuisine:
Main Ingredient:
Categories: Bars and Cookies, Cookies


4 oz Blanched almonds
2 1/2 Cup Flour
2 cup Granulated sugar
1/4 tsp Salt
1/4 tsp Baking soda
3 Eggs


Preheat oven to 350F. Spread almonds on a baking sheet and toast them in
oven until lightly golden. Let cool. Coarsely chop half the nuts. Butter
2 large baking sheets. Mix flour, sugar, salt and baking soda. Beat in
eggs, then whole and chopped nuts. Mix to obtain a firm dough. Knead
briefly, then divide dough into 4 pieces. On a floured work surface, roll
each piece under your hands into a cylinder 15 inches long and about 1 1/2
inches in diameter. Place 2 rolls, well separated, on each baking sheet
and bake 15 to 20 minutes, until very lightly browned and firm to the
touch. With a spatula, carefully transfer the rolls to a cutting board and
slice each one diagonally into cookies about 1/2-inch thick. Set wire
racks on the baking sheets and lay out the biscotti on them. Return them
to the oven for 20 to 30 minutes, or until very firm and crisp. Cool on
the racks, then transfer them to a tin for long keeping. Try adding 1
1/2-to-2 tablespoons of unsweetened cocoa powder to this recipe for a nice
variation. From: "C. Shorkey"





Biscotti

Serving Size: 4
Categories: Bars and Cookies

4 Eggs; separated plus 1 egg Yolk
1 cup Sugar
1/2 tsp Vanilla extract
1 Tbsp Whole anise seed
1 cup Sifted- cake flour
Finely grated rind of 1 Orange
1/8 tsp Salt

Heat oven to 375 degrees. Line 9x13" baking pan with wax paper. Do not
line sides. Beat 5 yolks and the sugar at high speed 5 minutes. Beat in
vanilla and anise seed. On low speed gradually add flour, scraping the
bowl as necessary with a rubber spatula. Remove from mixer and stir in
orange rind. Beat 4 egg whites with the salt until they hold a point.
With wooden spatula, stir about 1/4 of the whites into the stiff yolk
mixture. In 3 additions, fold in balance. Turn into prepared pan and
spread well. Bake 25 to 30 minutes until top is well browned. Cool for 5
minutes. With a small sharp knife, cut around sides to release. Invert on
rack. Remove pan and peel off paper. Let stand until cool. On a board cut
the cooled cake down the center the long way. Even cut each into narrow
slices about 1/2" thick. Place slices top side up on a large cookie
sheet. Bake 45 minutes to 1 hour until very lightly colored around the
edges. cookies will be soft when removed from oven but will become crisp
when cool. If not, they need more baking. Cookies on outer edge of sheet
will begin to color sooner than those in center. Remove them individually
when done. Rose Hubler, Dallas, Texas : 1988 Texas State Fair Ethnic
Cooking From: Deirdre Dee Cox



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