Wednesday, December 12, 2007

Anise and Almond Biscotti

2 1/2 cups all-purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 Tablespoon aniseed
3/4 cup coarsely chopped almonds
1/2 cup finely chopped almonds
3 Tablespoons water

Preheat oven to 350 degrees.
Grease and flour cookie sheet. Combine flour, cornmeal, baking powder and salt in bowl. Beat butter and sugar in mixer bowl until light and fluffy. Beat in eggs. Gradually add dry ingredients until blended, then aniseed, almonds, and water.

Divide dough in half. Place on cookie sheet. Shape each half into 14 inch rope. Flatten slightly, to 3/4 inch thick.

Bake 25-30 minutes or until golden brown. Carefully transfer strips to cutting surface. With serrated knife, cut into 1/2 inch slices. Place cut side down on clean cookie sheet, return to oven. Turn off oven, let cookies dry one hour.

Cool on cookie sheet.

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