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Anice Biscotti Recipe

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This recipe for Anice Biscotti, by , is from Nonna's Cucina , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie Hanley
Added: Friday, December 21, 2007


1 c. Whole Almonds
3 1/4 c. Flour, sifted
2 1/2 tbl. Baking powder
1/2 tsp. Salt
5 1/3 tbl. Unsalted butter, softened
6 Large eggs
1 c. Sugar
2 tbl. Anise extract

Preheat oven to 350. Line 2 cookie sheets with parchment paper. Spread the almonds on an ungreased cookie sheet and toast them for about 10 minutes, stirring once or twice. Remove from cookie sheet and place in a bowl and set aside.
In a large bowl, combine the flour, baking powder and salt. Add the butter and rub the mixture with your hands until it looks like course corn meal. Set aside. In another large bowl, beat the eggs well, add the sugar, the the anise extract. Stir in the flour mixture and mix until a firm dough is formed. Add the almonds and knead into the dough. Turn the dough out onto a floured surface. With floured hands, divide the dough in half and shape each loaf into a 12 x 3 inch loaf. Place on the cookie sheets and bake for 25 minutes or until firm to the tough and puffed and golden. Remove from the oven and let cool for 5 minutes. Cut each loaf on the diagonal about 1 inch thick. Place the slices on their side on the cookie sheet and bake for about 7 minutes. Turn over and bake for and additional 7 minuted or until toasted and golden brown. Transfer to wire racks to cool.
If desired, when cook, dip each into melted chocolate and place on cookie sheet to let chocolate harden. Store in airtight container.
Makes 36 cookies.




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