Honey, Anise and Almond Biscotti A Chat Recipe by Your Host Art Guyer

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Back to Picture	* Exported from MasterCook * Honey, Anise and Almond Biscotti Recipe By :Kristine Kidd Serving Size : 0 Preparation Time :0:00 Categories : Cookies 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 NOTES : Formatted in MasterCook by Art Guyer. Back to Picture