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La Belle Cuisine
Spiced Almond Biscotti
Makes 4 to 5
cups unbleached all-purpose flour
teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/2 teaspoon ground cloves or allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon orange extract
tablespoons minced orange zest
3/4 cup whole almonds with skins, toasted,
a small bowl sift together flour, baking powder, baking soda, salt, white
pepper, ground cloves, cinnamon and ginger. Whisk
the sugar and eggs to
a light lemon color; stir in extracts,
orange zest and almonds. Sift
ingredients over the egg mixture, then fold in until dough
is just combined.
Adjust oven rack to middle position and heat oven to 350 degrees F.
Halve dough and turn each portion onto an oiled cookie sheet
covered with parchment.
Using floured hands, quickly stretch each portion of dough into
rough 13-by-2-inch log, placing them about 3 inches apart on the cookie
each dough shape to smooth it.
Bake, turning pan once, until the
loaves are golden and just beginning
to crack on top, about 35 minutes.
Cool the loaves for 10 minutes.
Lower oven temperature to 325 degrees F.
Cut each loaf diagonally into
3/8-inch slices with a serrated
the slices about 1/2 inch apart on
the cookie sheet, cut side up, and
return them to the oven. Bake, turning
over each cookie halfway through baking, until crisp
and golden brown
on both sides, about 15 minutes.
Transfer biscotti to wire rack and cool
completely. Biscotti can be stored in an airtight container for at least
Macerate 3/4 cup currants, chopped raisins, or dates in 1/4 cup
brandy or Marsala for at least 1 hour.
Drain and fold into the dough along
with extracts, adding a
teaspoon or so of the macerating liquid to the dough.
Chocolate Chip and Almond
Biscotti (Maida Heatter)
Orange Pine Nut Biscotti
Sambuca Almond Biscotti
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