Advertisement
Recipe: Almond Biscotti
Similar Categories: Almond, Biscotti
1 stick of butter 1 cup of sugar 1 large egg 2-1/2 to 3 cups unbleached all-purpose flour (dough should be stiff) 1 teaspoon of baking powder 1/2 teaspoon salt 1 teaspoon vanilla 1/4 cup of almond liqueur 1/4 cup of water 1-1/2 cups of slivered almonds
Preheat oven to 350 degrees. Sift the dry ingredients together in a bowl 3 times. Set aside. In a large bowl, cream the butter with electric mixer. Add the sugar gradually until well blended. Add the egg, vanilla, and liqueur and mix well. Gradually add the sifted ingredients and water. Fold in the slivered almonds.
Spread the dough on a cookie sheet to form a 9-1/2 x 5-inch loaf. Bake 30 minutes or until the dough is firm. Remove the cookies and let cool for 5 minutes. Cut cookies into 1-inch crosswise slices.
Lower the oven temperature to 300 degrees. Place the cookies back on the cookie sheet on their side and return to the oven to toast about 5 minutes on each side. Cool the cookies completely on a rack (cookies will remain soft until cooled).
Preheat oven to 350 degrees. Sift the dry ingredients together in a bowl 3 times. Set aside. In a large bowl, cream the butter with electric mixer. Add the sugar gradually until well blended. Add the egg, vanilla, and liqueur and mix well. Gradually add the sifted ingredients and water. Fold in the slivered almonds.
Spread the dough on a cookie sheet to form a 9-1/2 x 5-inch loaf. Bake 30 minutes or until the dough is firm. Remove the cookies and let cool for 5 minutes. Cut cookies into 1-inch crosswise slices.
Lower the oven temperature to 300 degrees. Place the cookies back on the cookie sheet on their side and return to the oven to toast about 5 minutes on each side. Cool the cookies completely on a rack (cookies will remain soft until cooled).
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Almond, Biscotti
| Almond - Cranberry Biscotti | Almond Mandarin Salad |
