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
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The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
This Recipe for Anise-Almond Biscotti is one of thousands in the Recipes-to-go Ethnic Cookbook.
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Food Tip |
This is a recipe for Anise-Almond Biscotti from the recipe cookbook of Recipes-to-go (Ethnic)
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
Hungry men think the cook lazy. |
| Anonymous |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
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