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Almond Biscotti




Source of Recipe


This recipe comes from Woman’s Day reader Marianne Licato.


List of Ingredients




2 large eggs
1/2 cup granulated sugar
1/2 cup oil
1 Tbsp anise extract
1 1/2 tsp baking powder
1 1/2 cups all-purpose flour
3/4 cup sliced almonds, toasted

Decoration: confectioners’ sugar



Recipe



1. Heat oven to 350°F. Coat a baking sheet with nonstick spray.

2. Vigorously whisk eggs, sugar, oil and extract in a large bowl until blended. Stir in baking powder, then flour until combined. Stir in almonds.

3. Spoon 1/3 the dough onto a prepared baking sheet. With floured hands (dough will be soft and sticky) form dough into an 11-in.-long, 2-in.-wide strip. Repeat with remaining dough, making 2 more strips. Place about 1 1/2 in. apart on the baking sheet.

4. Bake 20 to 23 minutes or until firm and bottoms are golden. Cool on baking sheet on a wire rack 5 minutes, then transfer to a cutting board. Using a sharp serrated knife, slice strips diagonally into 1/2-in. thick slices. Lay slices flat on baking sheet(s).

5. Bake 12 to 15 minutes, turning biscotti over halfway through baking, until lightly toasted. Transfer to a wire rack to cool. If desired, dust with confectioners’ sugar before serving.

Storage Tip: Store airtight at cool room temperature up to 2 weeks or freeze up to 2 months.

Tip:
These freeze beautifully, so you may want to double the recipe.