Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 79
  • Fat:
  • 3 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 21 mg
  • Sodium:
  • 49 mg
  • Carbohydrate:
  • 11 g
  • Fiber:
  • 0 g
  • Protein:
  • 1 g

Almond Biscotti

"I've learned to bake a double batch of these crisp dunking cookies, because one batch goes too fast!" notes Mrs. H. Michaelson of St. Charles, Illinois.

SERVINGS

42

CATEGORY

Dessert

METHOD

Baked

PREP

15 min.

COOK

35 min.

TOTAL

50 min.

INGREDIENTS

  • 1/2 cup butter, softened
  • 1-1/4 cups sugar, divided
  • 3 eggs
  • 1 teaspoon anise extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Dash salt
  • 1/2 cup chopped almonds
  • 2 teaspoons milk

DIRECTIONS

In a large mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine dry ingredients; add to creamed mixture. Stir in almonds.
    Line a baking sheet with foil and grease foil. Divide dough in half; shape each into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375° for 15-20 minutes or until golden brown and firm to the touch.
    Remove from oven and reduce heat to 300°. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies; bake 10 minutes longer. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container. Yield: 3-1/2 dozen.

Printed from tasteofhome.com Oct 13, 2008

Copyright Reiman Media Group, Inc © 2008