Recipes from Italy :: Italian Breads and Pastries
1 c. sugar
3 eggs
1/4 c. butter, melted
1 tsp. aniseeds, lightly crushed
1 tsp. orange extract
2 c. flour, sifted
2 tsp. baking powder
3/4 c. whole unblanched almonds
Preheat oven to 350 degrees fahrenheit.
Beat sugar and eggs together until creamy. Beat in melted butter, aniseeds, and orange extract. Mix together flour and baking powder. Add to the batter and beat until well blended. Stir in the nuts. Place the dough in the refrigerator and chill for at least 1 hour. (The chilled dough can be kept refrigerated for up to 3 days.)
Shape the dough into a 9 x 6-in. oval 1 1/2 in. thick and place on an ungreased baking sheet. Bake for 20 to 25 mins., or until firm and lightly browned.
Remove the pan from the oven and cool slightly. Transfer the dough to a cutting board and slice diagonally into 1/2-in. thick pieces. Arrange, cut side down, on the baking sheet and return to the oven. Bake an additional 15 mins. Transfer the baked Italian Biscotti to wire racks to cool.
Makes 18.
