Recipe for cooking italian biscotti

Desserts to Go with Coffee and Tea :: Biscotti

Italian Biscotti

1 c. sugar
3 eggs
1/4 c. melted butter
1 tsp. aniseed, lightly crushed
1 tsp. orange extract or flavoring
2 c. all-purpose flour, sifted
2 tsp. baking powder
3/4 c. whole unblanched almonds

Preheat oven to 350 degrees F.

Beat sugar and eggs together until creamy. Beat in melted butter, aniseed, and orange extract or flavoring. Mix together flour and baking powder. Add to the batter and beat until well blended. Stir in the nuts. Place the dough in the refrigerator and chill for at least 1 hour. (The chilled dough can be kept refrigerated for up to 3 days.)

Shape the dough into a 9 x 6-in. oval 1 1/2 in.es thick and place on an nonstick baking sheet. Bake for 20 to 25 mins., or until firm and lightly browned. Remove the pan from the oven and cool slightly.

Transfer the dough to a cutting board and slice diagonally into 1/2-in. thick pieces. Arrange, cut side down, on the baking sheet and return to the oven. Bake an additional 15 mins.. Transfer the baked Italian Biscotti to wire racks to cool.

Makes approximately 18.