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Almond Biscotti		Category: Desserts
Biscotti means \"twice-baked\"; the first baking cooks the loaf of cookie dough and the second baking dries out and crisps the sliced cookies. Throughout Italy, an assortment of biscotti and other sweets are traditionally served with a glass of Vin Santo or an espresso or cappuccino for dipping.
Meal Time:	Prep. Time: hours	Servings: 48
Ingredients: 1/2 cup (4 oz/125 g) unsalted butter, chilled 1 cup (8 oz/250 g) sugar 2 extra-large eggs, at room temperature 2 1/3 cups (11 1/2 oz/360 g) unbleached all-purpose (plain) flour 1 cup (4 1/2 oz/140 g) slivered blanched almonds, chopped 2 teaspoons minced lemon zest 2 teaspoons fresh lemon juice 2 1/4 teaspoons aniseeds 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 tablespoon vanilla extract (essence) 1 teaspoon almond extract (essence) Directions: Preheat an oven to 375°F (190°C). Line 2 baking sheets with parchment (baking) paper. In a mixing bowl, using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy, 2-3 minutes. Beat in the eggs, one at a time, beating well after each addition. Gradually add the flour, beating until well mixed. Then add the almonds, lemon zest and juice, aniseeds, baking powder, salt, and vanilla and almond extracts and continue to beat until blended. Shape the dough into 4 logs, each one about 2 inches (5 cm) wide and 3/4 inch (2 cm) high, and place on the prepared baking sheets. Place in the center of the oven and immediately reduce the heat to 325°F (165°C). Bake until light golden brown, puffy and a little firm when pressed on top, 25-30 minutes. Remove the baking sheets from the oven and immediately slice the logs crosswise on the sheets into pieces 1/2 inch (12 mm) thick. Separate the pieces on the sheets, keeping them upright and spacing them so that the air can circulate around them. Reduce the oven temperature to 275°F (135°C). Place the sheets in the center of the oven and bake until the biscotti are dry and crisp, 20-30 minutes. Transfer the biscotti to racks and let cool completely. Store in an airtight container. Comments: This recipe taken from www.cooking.com.
Recipe submitted by: Road Runner