Almond biscotti
MAKES 48 PIECES
1 cup canola oil
1 cup sugar
4 eggs
1 teaspoon salt
1 tablespoon baking powder
4 cups flour
1-1/4 teaspoon anise oil or 1/4 teaspoon anise seed, crushed (optional)
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1 cup toasted slivered almonds, divided
Preheat oven to 350 degrees. Grease two baking sheets and set aside.
In a bowl of an electric mixer, combine oil and sugar and beat on high speed for 30 seconds. Beat in eggs, one at a time. After last addition, continue beating on high speed for 5 minutes.
In another bowl, stir together salt, baking powder and flour.
In a third small bowl, combine anise oil or seed, vanilla and almond extracts.
Add flour mixture to egg mixture in small additions, alternating with extract mixture. Mix until well-combined. Remove from beater and fold in by hand 3/4 cup slivered almonds.
Turn out onto a lightly floured surface and divide dough into four equal sections with a knife that has been dipped in flour. Mixture will be very sticky. Shape each section into an 8x3-1/2-inch rectangle and place on prepared baking sheets. Press remaining almonds into the tops of the four sections and bake for 15 to 20 minutes or until firm and set.
Remove from oven and cool in pans for 5 minutes. Slice each rectangle on the diagonal into approximately 12 slices 1/2-inch thick. Lay slices cut side down on same baking sheets; return to oven and bake for 7 to 10 minutes or until lightly browned.
Remove and flip each slice to other cut side down and continue baking for about 5 minutes or until crisp and lightly browned. Remove from oven and cool completely.
Lynn Olejniczak, Chicago
