Basic biscotti - orange, anise, and lemon

1 Servings

Ingredients

Quantity Ingredient
See below

Directions

Preheat oven to 350 degrees

Basic Ingredients for *any* of the recipes* ¾ cup whole & unblanched almonds ¼ pound butter ¾ cup sugar 2 eggs 2¼ cup flour 1 ½ tsp. baking powder ¼ tsp. salt For Orange Biscotti Zest from 1 orange, grated or minced 2 Tbls.

orange liqueur, or 1 Tbls. orange extract 1 ½ tsp. cinnamon For Anise Biscotti 2 - 3 tsp. crushed anise seeds For Lemon Biscotti Zest from 1 lemon, grated or minced 1 Tbls. lemon extract, or 1 Tbls. lemon juice Procedures for all recipes Toast the almonds until golden, then chop by hand into ¼ inch chunks. *Reduce oven heat to *325* degrees* Cream the butter until light, add the sugar & beat till smooth & creamy. Beat in eggs until the mixture is smooth. Add the (orange, anise, lemon) specific ingredients. Sift in the flour, baking powder & salt, beat until just mixed. Stir in the almonds. On a floured board, divide the dough in half & roll each half into a long roll about 1 ½ inches in diameter & 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 minutes, or until they are set & lightly browned on top. Cool the rolls for 5 minutes or so, then slice diagonally into ½ inch thick slices. Lay the slices flat on the baking sheet & return to the oven for another 10 minutes. Turn the slices over & bake for another 10 minutes. Cool on a rack, and keep in a tightly covered tin - they keep for months.

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