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Almond Biscotti
Makes About 40 Biscotti
*4 cups all-purpose flour
*2/3 cup sugar
*1/2 teaspoon salt
*1 1/4 teaspoons baking powder
*2 teaspoons aniseed
*Zest of 1 lemon, grated
*Zest of 1 lime, grated
*Zest of 1 orange, grated
*4 whole eggs
*4 egg yolks
*1 1/4 teaspoons vanilla
*2 cups whole almonds
1Preheat the oven to 325F degrees.
2Combine the flour, sugar, salt, baking powder, aniseed, lemon zest, lime zest and orange zest in a mixing bowl.
3In another mixing bowl, whisk together the eggs, yolks and vanilla until thick and light in color.
4Add the beaten eggs to the flour mixture and stir to combine.
5Add the almonds and stir until the dough comes together.
6Divide the dough into two pieces and roll into logs, 2 inches in diameter. Lightly flour the work surface if needed to keep the dough from sticking.
7Transfer the logs to baking sheets lined with parchment paper, placing them at least 4 inches apart so they do not stick to each other during baking.
8Bake for about 30 minutes, until golden.
9Allow to cool for 30 minutes.
10Cut the logs on a slight bias into 1-inch-thick slices. Return the slices to the baking sheet and bake in the oven for 20 to 30 minutes, until the biscotti are dry and hard.
11Let cool, then store in an airtight container.
Makes A Great Gift:
 Place biscotti in a gift tin lined with tissue. Top with a bow. Accompany biscotti with a bottle of Vin Santo, a traditional Tuscan dessert wine.
  • The classic ending to an Italian meal. Dip these into a glass of vin santo (Tuscan dessert wine) until they soften just enough so you won't risk breaking a tooth.
  • Source
    Chef/Owner Michael Schlow, Radius, Via Matta and Great Bay Restaurants, Boston, MA