Biscotti
1/2 cup whole wheat flour
1 t grated orange zest
2 cups bleached flour
2 eggs (3 if eggs are small)
2 t anise seeds
1/2 t vanilla extract
1 1/2 t baking powder
1/4 t almond extract
1/2 t salt
1 cup chopped almonds
1/4 lb butter, room temp
1 cup sugar
Heat oven to 325. Combine flour, anise seed, baking powder
and salt and set aside. Beat butter, sugar and zest until
fluffy. Beat in eggs, one at a time, and the vanilla and almond
extracts. Gradually beat in flour mixture just until smooth.
Stir in almonds. On a baking sheet, form the dough into two
logs about 1 1/2" wide by 14" long about 3"
apart. Partially cut or score into diagonal slices about 1/2
inch apart. Bake until golden brown, about 45 minutes. Cool.
Reduce oven to 250. Cut logs through on the previous scoring
and put cut-side up on baking sheets. Bake until dried, 30-40
min.
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