-Theresa Grant, HWWK11b
1/2 c Butter, softened
1 1/3 c Sugar
1/2 ts Salt
1 md Orange, zest only, finely
-grated
1 md Lemon, zest only, finely
-grated
1 tb Anise seed
3 Eggs
3 c Flour
2 1/2 ts Baking powder
1/2 ts Baking soda
2 c Almonds, coarsley chopped
-toasted
-CHOCOLATE FOR DIPPING-
6 oz Semisweet chocolate, melted
DESCRIPTION: Crunchy, almond biscotti perfect for dunking in coffee, tea
or your favorite dessert wine. Can be dipped in chocolate, too!
Preheat oven to 325. Beat together butter, sugar, salt, lemon and orange
zest and anise seed until light. Add eggs one at a time, blending after
each addition. Stir in flour, baking powder and soda, and nuts. Divide
dough into thires. With buttered fingers, shape each portion into a log,
about 12 inches long and 1 1/2 inches in diameter. Place logs on
well-greased baking sheets (two logs on one sheet, third log on a second
sheet). Using palms, flatten loaves to about 1-inch thickness. Bake 25
minutes, rotating sheets midway through baking. Remove loaves from oven,
reduce heat to 275. Using a thin bladed knife, cut loaves at a 45-degree
angle into 3/4-inch slices. Lay slices, cut-side down, 1 1/2 inches apart
on baking sheets. Bake an additional 40 minutes, or until very dry. Cool
cookies on rack. Store airtight 10 days. CHOCOLATE-DIPPED BISCOTTI. Melt 6
oz of semisweet chocolate. Line 2 large baking sheets with waxed paper. Dip
3/4 inch of both ends of cooled cookies in melted chocolate, lay on papered
sheets to dry. From “The Joy of Cookies,” formatted by Theresa Grant,
HWWK11b.
From
Yields
48 Servings