Biscotti

Year ago while living in Bismarck I took an Italian cooking class.  We learned how to do many different dishes.  One I have used often is not a main course dish but the Biscotti we made.

Biscotti

Ingredients

4 oz. whole blanched almonds, 3/4 cup
2 1/4 cup flour
1 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/2 cup butter, room temperature
3 large eggs, room temperature
2 Tbsp brandy
2 tsp grated lemon peel
1 Tbsp whole anise seeds

Directions

Preheat oven to 375 degrees

Bake almonds till light brown.  Cool and chop coarsely.

Mix flour, baking powder and salt in small bowl.

Beat sugar and butter until light and fluffy.  Add eggs, 1 at a time, beating well after each addition.  Scrape down sides.  Stir in brandy and lemon peel.  Add flour mixture.  Stir in almonds and anise seeds.

Refrigerate covered 1 hour to firm and blend flavors.

Again preheat oven to 375 degrees.

Divide dough in 2 pieces.  Make into 2 - 12x2 inch logs, press out each one on a cookie sheet.  Dough will be soft.  Bake till golden brown, 20-25 minutes. Cool on baking sheet on wire rack.

Reduce oven temperature to 350 degrees.

Cut into 1/2 inch slices.  Place flat on ungreased pans. Bake 8 minutes.  Turn over and bake 10-12 minutes until light brown.

Cool.  Store in covered container.