Basic Biscotti - Orange, Anise, and Lemon
Preheat oven to 350 degrees
Basic Ingredients for any of the recipes
3/4 C whole and unblanched almonds 1/4 pound butter 3/4 C sugar 2 eggs
2 1/4 C flour 1 1/2 t baking powder 1/4 t salt
For Orange Biscotti
Zest from 1 orange, grated or minced 2 T orange liqueur, or 1 T orange
extract 1 1/2 t cinnamon
For Anise Biscotti
2 - 3 t crushed anise seeds
For Lemon Biscotti
Zest from 1 lemon, grated or minced 1 T lemon extract, or 1 T lemon juice
Procedures for all recipes
Toast the almonds until golden, then chop by hand into 1/4 inch chunks. *Reduce oven heat to *325* degrees* Cream the butter until
light, add the sugar and beat till smooth and creamy. Beat in eggs until the mixture is smooth. Add the (orange, anise, lemon) specific
ingredients. Sift in the flour, baking powder and salt, beat until just mixed. Stir in the almonds. On a floured board, divide the dough in half and roll each half into a long roll about 1 1/2 inches in diameter and about 10 inches long.
Set the rolls on a baking sheet at least 3 inches apart, bake in the top third of the oven (*325*) for about 25 minutes, or until they are
set and lightly browned on top. Cool the rolls for 5 minutes or so, then slice diagonally into 1/2 inch thick slices. Lay the slices flat
on the baking sheet and return to the oven for another 10 minutes.
Turn the slices over and bake for another 10 minutes. Cool on a rack, and keep in a tightly covered tin - they keep for months.
