Basic Biscotti
3/4 cup whole and unblanched almonds
1/4 pound butter
3/4 cup sugar
2 eggs
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
.
For Orange Biscotti
Zest from 1 orange, grated or minced
2 tablespoons orange liqueur, or 1 tablespoon orange extract
1 1/2 teaspoons cinnamon
.
For Anise Biscotti
2 teaspoons crushed anise seeds
.
For Lemon Biscotti
Zest from 1 lemon, grated or minced
1 tablespoon lemon extract, or 1 tablespoon lemon juice
-
Toast the almonds until golden, then chop by hand into
1/4 inch chunks.
-
Reduce oven heat to 325f
-
Cream the butter until light, add the sugar and beat till
smooth and creamy.
-
Beat in eggs until the mixture is smooth.
-
Add the (orange, anise, lemon) flavoring
-
Sift in the flour, baking powder and salt, beat until
just mixed.
-
Stir in the almonds.
-
On a floured board, divide the dough in half and roll
each half into a long roll about 1 1/2 inches in diameter and about 10
inches long.
-
Set the rolls on a baking sheet at least 3 inches apart
-
Bake in the top third of the oven for about 25 minutes,
or until lightly browned on top.
-
Cool the rolls for 5 minutes Slice diagonally into 1/2
inch thick slices.
-
Lay the slices flat on the baking sheet and return to
the oven for another 10 minutes. Turn the slices over and bake for another
10 minutes.
-
Cool on a rack.
-
Keep in a tightly covered tin.
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