Yummi Biscotti
Yield
1 batchPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 2 | cups |
sugar
|
|
| 6 | large |
eggs
|
|
| 1 | tablespoon |
anise extract
|
* |
| 1 | cup |
almonds
ground |
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
baking powder
plus 1 teaspoon |
|
| 4 | cups |
all-purpose flour
plus 2 tablespoons |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 473 | ml |
sugar
|
|
| 6 | large |
eggs
|
|
| 15 | ml |
anise extract
|
* |
| 237 | ml |
almonds
ground |
|
| 5 | ml |
salt
|
|
| 15 | ml |
baking powder
plus 1 teaspoon |
|
| 946 | ml |
all-purpose flour
plus 2 tablespoons |
|
Directions
- Cream butter with sugar; add eggs one at a time and beat after each addition.
Add anise, then nuts and dry ingredients.
Spread in horseshoe shape on 2 buttered and floured cookie sheets.
- Bake at 350℉ (180℃) for 15 to 18 minutes. When set enough to cut, cut in one-inch pieces and lay each on its side.
Continue baking at 225F or 250F for about two hours, or until the biscotti are as hard as you like them.
These are foolproof and keep for weeks in a jar.
Great for dunking in coffee or milk.
