Almond Anisette Biscotti
11 people added this to their Recipe Box
This recipe makes 40 biscotti servings
Nutritional Info |
|
|---|---|
| Per biscotto: about | - |
| cal | 74 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 17 mg |
| sodium | 36 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit A | 2 |
| folate | 7 |
- Preparation time: 15 minutes
- Total time : 40 minutes
Ingredients
- 3 eggs
- 1 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled
- 1 tsp aniseed, lightly crushed
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup whole unblanched almonds
- 1 egg white
Preparation
In large bowl, beat eggs with sugar until pale and thickened; beat in butter and aniseed.
In separate bowl, whisk together flour, baking powder and sa< stir into egg mixture. Stir in almonds.
Divide dough in half. With floured hands, shape each into 12-inch (30 cm) long log. Place on parchment paper–lined baking sheet; press to flatten slightly. Whisk egg white until foamy; brush over tops of logs.
Bake in 350°F (180°C) oven until firm to the touch and golden, about 25 minutes. Transfer to rack; let cool completely.
With serrated knife, cut each log into 1/2-inch (1 cm) thick slices; place, cut side down, on baking sheets. Bake in 350°F (180°C) oven, turning once, until firm and golden, about 15 minutes.
In separate bowl, whisk together flour, baking powder and sa< stir into egg mixture. Stir in almonds.
Divide dough in half. With floured hands, shape each into 12-inch (30 cm) long log. Place on parchment paper–lined baking sheet; press to flatten slightly. Whisk egg white until foamy; brush over tops of logs.
Bake in 350°F (180°C) oven until firm to the touch and golden, about 25 minutes. Transfer to rack; let cool completely.
With serrated knife, cut each log into 1/2-inch (1 cm) thick slices; place, cut side down, on baking sheets. Bake in 350°F (180°C) oven, turning once, until firm and golden, about 15 minutes.
Source : Canadian Living Holiday Cookbook: Fall 2010
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