Biscotti
Biscotti
1 cup granulated sugar
3 eggs
1/4 cup butter, melted
1 teaspoon aniseeds, lightly crushed
1 teaspoon orange extract
2 cups all-purpose flour, sifted
2 teaspoons baking powder
3/4 cup whole unblanched almonds
Preheat oven to 350 deg F
Beat sugar and eggs together until creamy
Beat in melted butter, aniseeds, and orange extract
Mix together flour and baking powder
Add to the batter and beat until well blended
Stir in the nuts
Place the dough in the refrigerator and chill for at least 1 hour
(The chilled dough can be kept refrigerated for up to 3 days
)
Shape the dough into a 9 x 6-inch oval 1 1/2 inches thick and place on an ungreased baking sheet
Bake for 20 to 25 minutes, or until firm and lightly browned
Remove the pan from the oven and cool slightly
Transfer the dough to a cutting board and slice diagonally into 1/2-inch thick pieces
Arrange, cut side down, on the baking sheet and return to the oven
Bake an additional 15 minutes
Transfer the baked Italian Biscotti to wire racks to cool
Makes 18
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