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Recipe Name: Almond Biscotti (june) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cookies Comments:
Preparation Time:
Number of Servings: 1

1 Whole unsalted unblanched
Almonds, 12 ounce
1/4 Cup(s) Canola oil
1 1/4 Cup(s) Sugar
2 Eggs
2 3/4 Cup(s) Whole wheat pastry-grind
Flour, or
All-Purpose Flour
1 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Salt
1 Teaspoon(s) Anise seeds, finely
Toast nuts in a 350F oven, about 8 to 10 minutes, until aromatic. Be
careful not to scorch. (Cut a few nuts open and check that the centers
are lightly browned but not dark.) Chop nuts coarsely. Reduce oven
temperature to 325F. Lightly spray-grease a large cooking sheet. In a
large mixer bowl, beat together oil, sugar and eggs. Sift flour,
baking powder and salt together. Add dry ingredients, anise seed and
almonds to mixer and mix until dough pulls together. Divide dough into
2 equal parts. Spread each portion of dough into a strip about 3- X
12-inches long. Bake in preheated oven for 30 minutes. Carefully
remove each cookie strip to a cutting board and cut diagonally into
1/2-inch slices. Turn each slice onto its side and return to baking
sheet. Return to oven and bake another 15 minutes. Remove from pan and
cool on a rack. Makes 3-1/2 dozen cookies. CopyrightA9 1996, Jane A.
Rubey, M.P.H., R.D. World Rights Reserved NOTES : See Nectarines and
Raspberries with Biscotti Crumbs Recipe By : Jane Rubey, (1996) Posted to MM-Recipes Digest V5 #027 by "John
Weber" <> on Jan 27, 98

Nutrition (calculated from recipe ingredients)
Calories: 4021
Calories From Fat: 632
Total Fat: 71.7g
Cholesterol: 372mg
Sodium: 2401.7mg
Potassium: 2161.7mg
Carbohydrates: 762.7g
Fiber: 25.7g
Sugar: 271.4g
Protein: 84.9g

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