Biscotti Crocanti
Biscotti Crocanti recipe
Yield
2 dozenPrep
20 minCook
20 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| ½ | cup |
butter
melted |
|
| ¾ | cup |
sugar
|
|
| 3 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 1 | teaspoon |
anise extract
|
* |
| 3 | teaspoons |
baking powder
|
|
| 1 | cup |
almonds
scalded with skins |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 118 | ml |
butter
melted |
|
| 177 | ml |
sugar
|
|
| 828 | ml |
all-purpose flour
|
|
| 5 | ml |
almond extract
|
*
|
| 5 | ml |
anise extract
|
* |
| 15 | ml |
baking powder
|
|
| 237 | ml |
almonds
scalded with skins |
*
|
Directions
Beat eggs one minute.
Add sugar, butter flavorings, flour and baking powder.
Mix and knead for a few minutes.
Divide into 3 parts. Roll length of cookie sheet, grated.
Brush with milk on top. If smaller cookies are preferred, make 4 rolls.
Bake at 350℉ (180℃)., cool. Slice diagonal with sharp knife.
Place cookies on cookie sheet.
Bake 5 to 8 minutes at 425 degrees F. or until lightly browned.
