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Almond Biscotti
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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
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
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |