| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookie |
50 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Toasted almonds (about 5 ounces) |
| 1 |
|
Stick unsalted butter; room temperature |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
tb |
Anisette liqueur |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 1/4 |
c |
(about) all purpose flour |
| 1/2 |
c |
Coarse yellow cornmeal |
| 1 1/2 |
tb |
Aniseed |
INSTRUCTIONS
From: sgetgood@bilbo.iii.net (Susan Getgood)
Date: Mon, 11 Sep 1995 16:24:10 GMT
December 1991 Bon Appetit, makes about 4-1/2 dozen.
Preheat oven to 325F. Butter 2 cookie sheets. Coarsely chop 1/4 cup
almonds. Using electric mixer, cream butter with sugar in large bowl just
until combined. Beat in eggs, liqueur, baking powder and salt. Stir in 2
cups flour, cornmeal, then whole and chopped almonds and aniseed. If dough
is sticky, mix in enough of the remaining 1/4 cup flour by tablespoons to
form smooth dough.
Shape dough into four 2-inch wide, 3/4-inch thick logs. Transfer to
prepared cookie sheets, spacing evenly. Bake until pale golden on edges,
about 35 minutes. Transfer logs to racks and cool 10 minutes. Maintain oven
temperature. Place logs on work surface and cut diagonally into 1/2-inch
thick slices. Arrange slices cut side down on cookie sheets. Bake until
very light brown, about 10 minutes. Transfer biscotti to rack and cool
completely. (Can be prepared 1 week ahead. Store in airtight container at
room temperature. DO NOT FREEZE)
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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