Almond Biscotti Recipe
Ingredients
| Almonds | 1⁄2 Cup (8 tbs), slivered | |
| Butter margarine | 2⁄3 Cup (10.67 tbs) | |
| Granulated sugar | 1 1⁄2 Cup (24 tbs) | |
| Eggs | 4 | |
| Anise seeds | 3 Teaspoon | |
| Almond extract | 1 1⁄2 Teaspoon | |
| Orange zest | 1 Teaspoon, freshly grated | |
| All purpose flour | 4 1⁄2 Cup (72 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 856 Calories from Fat 280
% Daily Value*
Total Fat 32 g49.3%
Saturated Fat 8.8 g44.1%
Trans Fat 0 g
Cholesterol 164.5 mg54.8%
Sodium 334.7 mg13.9%
Total Carbohydrates 127 g42.2%
Dietary Fiber 4.4 g17.8%
Sugars 51.1 g
Protein 17 g34.2%
Vitamin A 22.6% Vitamin C 2.8%
Calcium 27.3% Iron 36.9%
*Based on a 2000 Calorie diet
Directions
1. Preheat the oven to 350°F
MAKING
2. On a cookie sheet, add the almonds and toast for about eight minutes, stirring every once in a while; allow to cool and set and set aside
3. Turn the temperature down to 350°F
4. In a mixing bowl, cream the butter, whisk in sugar till fluffy; blend eggs one by one, add anise seeds, almond extract and grated orange rest
5. In another such bowl, blend together all the dry ingredients and combine with the creamed butter mixture; blend toasted almonds into well
6. Dust a clear surface with flour, divide the dough into two and roll each of the portions into a role or log, the same size as the cookie sheet
7. Place them inside lightly greased cookie sheets and bake for half an hour; let them cool on the sheels for fifteen minutes
8. Along the length of each roll, make 3/4" diagonal slices using a sharp knife, turn the oven off and arranging the slices on the sides, add back to the oven for another fifteen minutes until slightly toasted; remove and cool on a sheet
9. Store in an airtight container
SERVING
10. Serve as appropriate
Chef
