Honey, Anise and Almond Biscotti - Recipe -

Cook Recipes: Honey, Anise and Almond Biscotti 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  all-purpose flour
  1           teaspoon  baking powder
     1/2      teaspoon  baking soda
     1/2      teaspoon  salt
     1/2           cup  vegetable oil
     1/2           cup  sugar
     1/2           cup  honey
  2              large  eggs
  2          teaspoons  grated lemon peel
  2          teaspoons  aniseed, crushed
  1           teaspoon  vanilla extract
  1 1/2           cups  slivered almonds (about 6 ounces),
                        Lightly toasted

Whisk first 4 ingredients in medium bowl to blend. Whisk oil, sugar, 
honey, eggs, lemon peel, aniseed and vanilla in large bowl until 
smooth. Stir in flour mixture, then nuts. Cover and refrigerate dough 
until well chilled, about 3 hours.

Preheat oven to 350F. Butter and flour 2 large baking sheets. Spoon 
out dough in 3 equal strips (2 on one sheet, spaced well apart, and 1 
on second sheet).  Using well-floured hands, shape strips into 2-inch-
wide by 1-inch-high logs.

Bake logs until just springy to touch, switching and turning pans 
after 10 minutes, about 20 minutes total (logs will spread).  Cool 15 
minutes on sheets.  Maintain oven temperature.

Using large spatula, gently transfer logs to work surface.  Using 
serrated knife, cut each log on diagonal into 1/2-inch thick slices.  
Arrange slices, cut side down, on baking sheets.  Bake until bottom 
side browns, about 7 minutes.  Turn cookies over.  Bake until bottom 
side browns, about 7 minutes longer. Transfer to racks and cool 
(Cookies will crisp as they cool).  (Can be made 2 weeks ahead.  
Store airtight at room temperature.)

Description:
  "The honey makes these delicate cookies light and crisp.  Offer them
  with Vin Santo (an Italian Dessert Wine made from dried Malvasia and
  Trebbiano grapes), cream Sherry, Port or Sauternes."

Cuisine:  "Bon Appetit"

Source:  "Bon Appetit, March 2000"

Yield:  "48 pieces"

                 - - - - - - - - - - - - - - - - - - - 

Per serving: 2925 Calories (kcal); 120g Total Fat; (36% calories from 
fat); 37g Protein; 434g Carbohydrate; 374mg Cholesterol; 2307mg Sodium

Food Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 
0 Fruit; 22 1/2 Fat; 16 Other Carbohydrates

Comments

[mikkaa]

It is interesting

[mikkaa]

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