Yield: 50 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Toasted almonds (about 5 ounces) |
| 1 \N | Stick unsalted butter; room temperature |
| 1 cup | Sugar |
| 2 \N | Eggs |
| 1 tablespoon | Anisette liqueur |
| 1½ teaspoon | Baking powder |
| ½ teaspoon | Salt |
| 2¼ cup | (about) all purpose flour |
| ½ cup | Coarse yellow cornmeal |
| 1½ tablespoon | Aniseed |
From: sgetgood@... (Susan Getgood) Date: Mon, 11 Sep 1995 16:24:10 GMT December 1991 Bon Appetit, makes about 4-½ dozen.
Preheat oven to 325F. Butter 2 cookie sheets. Coarsely chop ¼ 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 ¼ cup flour by tablespoons to form smooth dough.
Shape dough into four 2-inch wide, ¾-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 ½-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, .