| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 1/3 | c | Whole almonds; |
| 2 3/4 | c | Unbleached flour |
| 1 2/3 | c | Sugar |
| 1/4 | c | Veg oil |
| 1/2 | ts | Salt |
| 1 | ts | Baking powder |
| 1 | ts | Anise flavoring or vanilla |
| Grated zest of 1 orange; | ||
| 5 | lg | Eggs |
INSTRUCTIONS
Heat the oven to 350 and toast the almonds on a baking sheet for 10-15 min, until they emit an aroma, but haven't turned brown. Put the flour, sugar, salt, powder, and grated zest in a bowl and combine on med speed. In a separate bowl, lightly beat w/ a whisk, eggs, oil and anise flavoring. With the mixer running, pour the egg mixture into the flour mixture. When almost mixed, reduce speed to low and add almonds and mix till dough just comes together. Do not overmix. Dump the dough onto a lightly floured surface ( or use confex sugar) and knead by hand any remaining dry ingredients from the bottom of the bowl. Divide the dough into 3 parts. Roll into a 10 inch logs (about 2 inches around). Place the logs 4 inches apart on ungreased baking sheets. Bake at 350 for 35-45 min, until light brown. Let logs cool 15 min on baking sheet, then slice diagonally into biscotti. Posted to KitMailbox Digest by GEPlatts <GEPlatts@aol.com> on Jan 20, 1998
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