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Ingredientes
- 1 1/2 c. and 2 tbsp. all purpose flour (405 ml)
- 2 tsp baking pwdr (10 ml)
- 1 tsp grnd anise seed (5 ml)
- 1 pch salt grated zest of 2 lemons
- 1 c. sugar (250 ml)
- 1/3 c. grape seed oil (75 ml)
- 3 x Large eggs
- 1 c. toasted whole almonds, skin on (250 ml)
- 1/2 c. dry cherries, coarsely minced (125 ml) butter, for brushing baking tray
Direcciones
- Preheat oven to 325 degrees F.Line a large baking sheet with parchment. Brush the parchment with butter.
- Sift flour, baking pwdr, grnd anise and salt into a medium bowl. Add in almonds and cherries.
- In another bowl, add in lemon zest, sugar, oil and Large eggs. Whisk till smooth. Add in the egg mix to the flour mix. Stir with wooden spoon and blend well.
- Divide dough in half and shape each into a cylinder (roughly 12 x 2-inches). Dough will be sticky so use a little oil on hands to shape dough. Arrange the cylinders on the baking sheet, leaving at least 3-inches - they will spread out as they bake.
- Bake for 30 to 35 min or possibly till golden brown and hard. Remove from oven and let stand for 15 min before cutting to keep shape. With a large spatula carefully scrape cylinders off tray and transfer to a cutting board. Carefully slice crosswise on the diagonal with a serrated edge knife (in one full cut) into 1/2-inch slices. Put slices back onto the baking sheet, laying flat and not overlapping. Bake a second time (again at 325 degrees F.) for 20 more min or possibly till golden and crisp.
- Makes about 40 cookies.
- These biscotti are nicely spiced with anise and look very festive with dry cherries. Great for dipping in your morning coffee!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 12 servings | |
| Calories 167 | |
| Calories from Fat 26 | 16% |
| Total Fat 3.0g | 4% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 240mg | 10% |
| Potassium 79mg | 2% |
| Total Carbs 31.69g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 18.22g | 12% |
| Protein 4.04g | 6% |
