Biscotti

By bdeedman

Low calorie, chocked full of almonds

Ingredients

• 3 1/2 C flour
• 1 t baking powder
• 3/4 t salt
• 4 large eggs
• 2 Egg yolks
• 2 C sugar
• 2 t vanilla
• 2 T almond liqueur (Disronno)
• 1 T anise seed
• 4 C chopped whole almonds
• 2 egg whites
• sugar

Preparation

Step 1

Heat oven to 325*

Mix flour, bp, and salt in bowl. Beat eggs, egg yolks, and sugar with mixer wuntil light (2min); beat in vanilla, liqueur, and anise.

Beat in dry ingred and almonds, forming a sticky ball of dough.

Divide dough in 4 portions on floured surface. Roll portions into 15inch by 2inch log. Transfer logs to baking sheets, brushing with egg white and sprinkling with sugar.

Bake until golden and just cracking, 20-25min.

Cool logs on baking sheet 40min.

Reheat oven to 200*.

Slice logs diagonally 1/2inch thick using serrated knife. Lay slices on baking sheet in single layer, filling 3 sheets.

Bake until crisp and golden, 25min. Remove and cool.
Store in airtight container up to 2 wks.