Cooking Recipe Almond Biscotti (June)

Recipe Ingredients

1 Whole unsalted unblanched

Almonds -- (12 ounce)

1/4 c Canola oil

1 1/4 c Sugar

2 Eggs

2 3/4 c Whole wheat pastry-grind

Flour -- OR

All-purpose flour

1 ts Baking powder

1/2 ts Salt

1 ts Anise seeds -- finely

Crushed

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)