Almond Biscotti (June) Recipe

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Almond Biscotti (June) Ingredients

1 whole unsalted unblanched
1 almonds -- (12 ounce)
1/4 cup canola oil
1 1/4 cup sugar
2 eggs
2 3/4 cup whole wheat pastry-grind
1 flour -- or
1 all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp anise seeds -- finely
1 crushed

A Recipe for
Almond Biscotti (June)

All sorrows are less with bread.
Miguel de Cervantes, Don Quixote

Tell me what you eat, I'll tell you who you are.
Anthelme Brillat-Savarin

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A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate."
Author Unknown

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Life is uncertain. Eat dessert first.
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When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy.
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Polish Proverb

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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”
Henry Miller, American writer (1891-1980)

Almond Biscotti (June)

To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.
Rev. 2:7

Almond Biscotti (June) Directions

Toast nuts in a 350F oven, about 8 to 10 minutes, until aromatic.Be
careful not to scorch. (Cut a few nuts open and check that the
centers are lightly browned but not dark.) Chop nuts coarsely. Reduce
oven temperature to 325F. Lightly spray-grease a large cooking sheet.

In a large mixer bowl, beat together oil, sugar and eggs. Sift flour,
baking powder and salt together. Add dry ingredients, anise seed and
almonds to mixer and mix until dough pulls together. Divide dough
into 2 equal parts. Spread each portion of dough into a strip about
3- X 12-inches long. Bake in preheated oven for 30 minutes. Carefully
remove each cookie strip to a cutting board and cut diagonally into
1/2-inch slices. Turn each slice onto its side and return to baking
sheet. Return to oven and bake another 15 minutes. Remove from pan
and cool on a rack. Makes 3-1/2 dozen cookies.

CopyrightA9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved

~ - - - - - - - - - - - - - - - - -

NOTES : See Nectarines and Raspberries with Biscotti Crumbs Recipe By
: Jane Rubey, gourmet@aimnet.com (1996)

Serves: 1

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Almond Biscotti (June) Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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