Yield: 1 Servings
|½ cup||Butter, softened|
|1⅓ cup||Granulated sugar|
|½ teaspoon||Lemon extract|
|½ teaspoon||Almond extract|
|3 cups||All purpose flour|
|2½ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|2 cups||Sliced almonds,chopped|
|\N \N||Zest from one orange, grated|
|\N \N||Zest from one lemon, grated|
Preheat oven to 325F. Grease two cookie sheets,(Joell's note: this is important, these spread and the recipe makes 3 logs that will not fit on one large sheet,trust me on this one, I learned the hard way).
In a large mixing bowl, beat butter, sugar, salt, orange and lemon zest, and the extracts till light. Add eggs one at a time, beating well afer each addition. Stir in flour, baking power, baking soda, and nuts.
Divide dough into thirds. With buttered fingers, shape each portion of dough into a log about 12 ins. long and 1½ ins in diameter. Place two logs atleast 4 ins apart on one sheet, the third log on the second sheet.
Using your palms, flatten logs slightly to about 1 in. thickness. Bake 25 mins, rotating the sheets top to bottom midway through the baking.
Remove cookies from oven; reduce heat to 275F. Using a thin bladed knife, cut logs at a 45 degree angle into ¾ in. slices. Lay slices, cut side down, 1 ½ ins apart on the baking sheets. Bake an additional 40 mins. or until very dry.
Cool biscotti on racks. Store in an airtight container at room temperature for up to 10 days or freeze for longer storage.
NOTES: This was originally a recipe for Biscotti D'Anici, if you prefer that flavouring, sub 1 TB anise seed for the two extracts used above. Ruth Hanschka originally posted this after serving these at the Lobsterfest at Dave Scardote's in Nov.'97.
Posted to FOODWINE Digest by Abbott <labbott@...> on Dec 16, 1997