Almond Biscotti Recipe
Chef Antonio Goodman, Chef/Owner
The Fat Kat
Little Ferry, N. J.
Almond Biscotti
3 cups flour
2 cups sugar
1 teaspooon anise seed
1 tablespoon baking powder
Zest of 1 lemon, lime and orange
1 teaspoon vanilla
3 eggs
3 yolks
7 oz. sliced blanched almonds
Preparation
Pre-heat oven to 325 Degrees F.
Using a stand mixer with a paddle attachment on medium speed, combine flour, sugar, baking powder, anise and zest.
In separate bowl, whisk eggs, yolks and vanilla.
Pour egg mixture into dry ingredients.
Reduce speed to low and mix. Add almonds and mix until incorporated. On parchment paper, roll dough into three 10" x 2" logs.
Place parchment paper on a cookie sheet and bake until golden brown, about 20 minutes.
Allow logs to cool. Cut logs into 3/4-inch slices.
Bake slices with cut side up in a 250 Degree oven fro 15 minutes until dry.
Cool and store.
Notes: Store the cookies in an air-tight container for up to three days or freeze for one month.
Chopped pistachios can be substituted for almonds.
The quantity was not given for this recipe.
I will try these soon!
