Almond Cream Cheese Biscotti recipe
YIELD
12 servingsPREP
25 minCOOK
30 minREADY
60 minIngredients
Directions
Preheat oven to 350℉ (180℃).
Beat cream cheese, margarine, sugar, vanilla and anise extract in large mixing bowl at medium speed with electric mixer until well blended.
Gradually add combined dry ingredients, mix well; stir in almonds.
On well-floured surface with floured hands, shape dough into three 12 x 1½ inch logs.
Place logs, 2 inches apart, on greases and floured cookie sheet .
Bake 15 to 20 minutes or until light golden brown.
(Dough will spread and flatten slightly during baking).
Cool slightly.
Diagonally cut each log into ¾ inch slices.
Place on cookie sheet.
Continue baking 5 to 10 minutes or until light golden brown.
Cool on wire rack.
Comments
Well the second line if the directions fail to mention the EGGS, quite possibly the most important ingredient. Is this a sign that these biscotti won't turn out????
Very moist dough. I chilled it in the fridge before baking and it was still very soft. The first bake took 30 min. I sliced it and baked it at 300 (how I normally do biscotti) for 20 minutes and it was still soft. I finally cranked the heat to 400 and baked them another 10 minutes. They are crunchy but the flavor is dull. I used almond extract and should have doubled it.