Altschul Recipe Database: Almond Biscotti

Recipe: Almond Biscotti
This is a Dessert Dish.
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1/2 cup butter or margarine, softened
1 1/4 cups sugar, divided
3 eggs
1 tsp anise or vanilla extract
1 cups all-purpose flour
1 cup wheat flour
2 tsp baking powder
Dash salt
1/2 cup chopped almonds
2 tsp milk

NOTE: Splenda can be substituted for the sugar that is used in the
dough.  However, it is best to use regular sugar to
sprinkle over the top of the dough before baking.

In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in anise or vanilla.

Combine dry ingredients; add to creamed mixture. Stir in almonds.

Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar.

Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300 degrees F. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick.

Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container.