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Recipe
Basic Biscotti Orange, Anise, And Lemon* Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 394g | |
| Calories 1416 | |
| Calories from Fat 25 | 2% |
| Total Fat 3.02g | 4% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 599mg | 25% |
| Potassium 614mg | 18% |
| Total Carbs 315.94g | 84% |
| Dietary Fiber 9.7g | 32% |
| Sugars 92.5g | 62% |
| Protein 29.32g | 47% |
Ingredients Convert Measures
- Preheat oven to 350 degrees
- Basic Ingredients for *any* of the recipes*
- 3/4 c. whole and un-blanched almonds 1/4 lb. butter
- 3/4 c. sugar 2 Large eggs
- 2 1/4 c. flour 1 1/2 t baking pwdr
- 1/4 tsp salt
- For Orange Biscotti
- Zest from 1 orange, grated or possibly chopped 2 Tablespoons orange liqueur, or possibly 1 Tablespoons orange
- extract
- 1 1/2 tsp cinnamon
- For Anise Biscotti
- 2 x - 3 t crushed anise seeds
- For Lemon Biscotti
Directions
- Zest from 1 lemon, grated or possibly chopped 1 Tablespoons lemon extract, or possibly 1 Tablespoons lemon juice Procedures for all recipes:Toast the almonds till golden brown, then chop by hand into 1/4 inch chunks.
- Reduce oven heat to*325* degrees* Cream the butter till light, add in the sugar and beat until smooth and creamy. Beat in Large eggs till the mix is smooth.
- Add in the (orange, anise, lemon) specific ingredients. Sift in the flour, baking pwdr and salt, beat till just mixed. Stir in the almonds. On a floured board, divide the dough in half and roll each half into a long roll about 1 1/2 inches in diameter and about 10 inches long. Set the rolls on a baking sheet at least 3 inches apart, bake in the top third of the oven
- (*325*) for about 25 min, or possibly till they are set and lightly browned on top. Cold the rolls for 5 min or possibly so, then slice diagonally into 1/2 inch thick slices. Lay the slices flat on the baking sheet and return to the oven for another 10 min. Turn the slices over and bake for another 10 min. Cold on a rack, and keep in a tightly covered tin - they keep for months.
