Best Biscotti Recipe
Ingredients
| Eggs | 6 | |
| Shortening | 1 Cup (16 tbs) | |
| Sugar | 1 1/3 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| 1/2 tsp.almond extract | ||
| Anise oil | 4 Drop | |
| Flour | 3 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1 Pinch | |
| Toasted almonds | 1/2 Cup (16 tbs) | |
Directions
1. Preheat oven to 350°. Lightly grease 11- x 17-inch cookie sheet. All ingredients should be at room temperature. In a large bowl, beat eggs at high speed, until tripled in volume and foamy.
2. In another bowl, beat shortening and sugar at medium speed until creamy. Add beaten eggs; continue beating till well blended. Add vanilla and/or almond extract and anise oil.
3. Sift flour, baking powder, and salt and add to egg mixture. Fold in almonds. On lightly greased baking sheet, shape batter into 3 loaves (each loaf will be about 1 1/2 inches wide and 1/2-inch thick). (It helps to lightly oil your hands—canola oil won't affect taste.)
4. Bake for about 20 minutes. Do not over-bake. Remove from oven, and cool slightly.
5. Cut into 1/2-inch slices. Return to oven and bake for 5 to 10 minutes, until lightly toasted. Flip slices over and toast again. Cool on rack.
2. In another bowl, beat shortening and sugar at medium speed until creamy. Add beaten eggs; continue beating till well blended. Add vanilla and/or almond extract and anise oil.
3. Sift flour, baking powder, and salt and add to egg mixture. Fold in almonds. On lightly greased baking sheet, shape batter into 3 loaves (each loaf will be about 1 1/2 inches wide and 1/2-inch thick). (It helps to lightly oil your hands—canola oil won't affect taste.)
4. Bake for about 20 minutes. Do not over-bake. Remove from oven, and cool slightly.
5. Cut into 1/2-inch slices. Return to oven and bake for 5 to 10 minutes, until lightly toasted. Flip slices over and toast again. Cool on rack.
Chef
