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Print this Recipe    Biscotti 07

Basic Biscotti - Orange, Anise, and Lemon

Preheat oven to 350 degrees

Basic Ingredients for *any* of the recipes*

3/4 C whole and unblanched almonds 1/4 pound butter 3/4 C sugar 2 eggs
2 1/4 C flour 1 1/2 t baking powder 1/4 t salt

For Orange Biscotti

Zest from 1 orange, grated or minced 2 T orange liqueur, or 1 T orange
extract 1 1/2 t cinnamon

For Anise Biscotti

2 - 3 t crushed anise seeds

For Lemon Biscotti

Zest from 1 lemon, grated or minced 1 T lemon extract, or 1 T lemon

Procedures for all recipes

Toast the almonds until golden, then chop by hand into 1/4 inch
chunks. *Reduce oven heat to *325* degrees* 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) specific
ingredients. 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 (*325*) for about 25 minutes, or until
they are set and lightly browned on top. Cool the rolls for 5
minutes or so, then 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, and keep in a tightly covered tin - they
keep for months.


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