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Ingredientes
- 1 pkt Whole unsalted unblanched almonds, (12 oz)
- 1/4 c. Canola oil
- 1 1/4 c. Sugar
- 2 x Large eggs
- 2 3/4 c. Whole wheat pastry-grind flour, Or possibly All-purpose flour
- 1 tsp Baking pwdr
- 1/2 tsp Salt
- 1 tsp Anise seeds, finely crushed
Direcciones
- Toast nuts in a 350F oven, about 8 to 10 min, till aromatic.Be careful not to scorch. (Cut a few nuts open and check which 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 Large eggs. Sift flour, baking pwdr and salt together. Add in dry ingredients, anise seed and almonds to mixer and mix till 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 min. 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 min. Remove from pan and cold on a rack.
- Makes 3-1/2 dozencookies.
- NOTES : See Nectarines and Raspberries with Biscotti Crumbs
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 412g | |
| Calories 1597 | |
| Calories from Fat 573 | 36% |
| Total Fat 64.63g | 81% |
| Saturated Fat 7.08g | 28% |
| Trans Fat 0.22g | |
| Cholesterol 417mg | 139% |
| Sodium 2560mg | 107% |
| Potassium 168mg | 5% |
| Total Carbs 251.76g | 67% |
| Dietary Fiber 0.3g | 1% |
| Sugars 250.53g | 167% |
| Protein 12.77g | 20% |
