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Print this Recipe    Biscotti 21

Biscotti

3.5 cups flour
1/4 tsp salt
1 tsp baking soda or 1 tablespoon baking powder
2 tablespoons anise seeds
4 eggs, beaten
1 cup sugar
1 cup (2 sticks) unsalted butter
2 tsp anise extract
1 to 2 T grappa, anise liqueur or other liqueur, optional
1 to 2 cups toasted almonds, chopped

Cream butter. Add sugar and cream again. Add beaten eggs and flavors
and beat. Blend dry ingredients and mix well. Add chopped almonds
until well mixed. Form into 3 to 4 2-inch diameter logs and place
on ungreased cookie sheets or jelly roll pans.

Bake for 25-30 minutes in a preheated 350 degree oven. If you use
or need two pans, put one on each shelf and rotate them around 2/3
of the way through the baking.

Remove from oven and let cool. They seem to cut better when pretty
darn cool. Using a good serrated bread knife, cut on the diagonal
around 1/2-3/4 inch thick. You sort of have to cut in on the edge
and then saw through, being careful not to breka the slices. They
are fragile at this stage. Place these slices carefully on cookie
sheets (remember they are fragile.) Bake again around ten minutes
per side in a 300 degree oven.

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