3/4 cup whole almonds
2 1/4 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter -- softened
1/4 cup sugar
2 eggs -- lightly beaten
1 tsp vanilla extract
1 tbsp anise seeds
A Recipe for
Anise-Almond Biscotti
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
This Recipe for Anise-Almond Biscotti is one of thousands in the Recipes-to-go Ethnic Cookbook.
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
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Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
This is a recipe for Anise-Almond Biscotti from the recipe cookbook of Recipes-to-go (Ethnic)
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
Herb Tip |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
To toast almonds, preheat oven to 350=B0F. Spread almonds in a single
layer on a baking sheet and toast, turning occasionally, for 10
minutes. Set aside to cool, then roughly chop. Sift together flour,
baking powder and salt in a small mixing bowl. Set aside. Cream
butter and sugar with an electric mixer in a large mixing bowl until
fluffy; then beat in eggs and vanilla. Gradually add flour mixture,
mix until combined, then stir in chopped almonds and anise seeds.
Dough will be stiff. Transfer dough to a lightly floured work
surface, then, using your hands or a rolling pin, shape into one long
roll, about 3 inches by 13 inches. Line baking sheet with parchment
paper or aluminum foil (shiny side up). Transfer dough roll to baking
sheet, flatten slightly, then bake until golden brown, about 35
minutes. Remove from oven--do not turn oven off--and set aside until
cool enough to handle, about 15 minutes. Using a serrated knife, cut
roll, on the diagonal, into 1/2 inch thick slices. Place slices flat
on baking sheet and bake, turning once, until golden brown, about 5
minutes per side. Do not over bake: Biscotti will feel soft in the
middle but will become crisp and hard as they cool. Allow to cool
completely on pan. Biscotti will keep in a sealed container for up to
4 weeks. Makes about 2 dozen
Recipe By : Saveur magazine
Serves: 1
Anise-Almond Biscotti Recipe brought to you by Recipes To-Go