Almond Biscotti

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Biscotti literally translated means “twice cooked”.  These little Italian cookies are great with Moscato.  Try dipping them in the wine for a special treat.

ALMOND BISCOTTI

Serve with St. Supery Moscato or a hot cup of  Italian roast coffee

½ cup  almonds – chopped

4 ounces butter – unsalted

¼ cup sugar

2 large eggs

1 tablespoon brandy

1 teaspoon anise seed

1 teaspoon anise extract

2 ¼ cups flour – all purpose

1 ½ teaspoon baking powder

¼ teaspoon salt

Preheat oven to 350 degrees

Cream the butter with the sugar in a food processor or mixer until fluffy.  Beat in the eggs one at a time until smooth.  Beat in the brandy, anise seed, and anise extract.  Mix in the flour, baking powder and salt.  Stir in the chopped almonds.

Roll the dough into one-inch diameter logs and bake on a parchment paper lined baking sheet for 35 minutes until firm and lightly browned on top.  Cool on a rack for 10 minutes then slice into ½” thick pieces.  Lay the cookies on a baking sheet and return to the oven for 20 minutes.  Turn once so that both sides dry.  Cool on a rack and store in a tightly covered tin or zip lock bag.

Makes approximately 30 cookies.

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