Recipe - Almond Biscotti (June)

1 Whole unsalted unblanched
Almonds (12 ounce)
One fourth cup Canola oil
1 One fourth cup Sugar
2 Eggs
2 Three fourths cup Whole wheat pastrygrind
Flour OR
Allpurpose flour
1 teaspoon Baking powder
One half teaspoon Salt
1 teaspoon Anise seeds finely
Crushed

Toast nuts in a 350F oven, about 8 to 10 minutes, until aromatic. Be
careful not to scorch. (Cut a few nuts open and check that the centers are
lightly browned but not dark.) Chop nuts coarsely. Reduce oven temperature
to 325F. Lightly spraygrease a large cooking sheet.

In a large mixer bowl, beat together oil, sugar and eggs. Sift flour,
baking powder and salt together. Add dry ingredients, anise seed and
almonds to mixer and mix until dough pulls together. Divide dough into 2
equal parts. Spread each portion of dough into a strip about 3 X 12inches
long. Bake in preheated oven for 30 minutes. Carefully remove each cookie
strip to a cutting board and cut diagonally into 1/2inch slices. Turn each
slice onto its side and return to baking sheet. Return to oven and bake
another 15 minutes. Remove from pan and cool on a rack. Makes 3One half dozen
cookies.

CopyrightA9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved

NOTES : See Nectarines and Raspberries with Biscotti Crumbs Recipe By
: Jane Rubey, gourmet@aimnet.com (1996)
Posted to MMRecipes Digest V5 #027 by "John Weber" hdbrer@ibm.net on Jan
27, 98