FIVE-SPICE BISCOTTI
When I originally made this recipe I used the whole almonds. I had a problem with the slicing as each almond that I encountered would cause the cookie to shatter instead of slice. After letting them sit for 4 hrs the slicing went much better. Since I've used sliced almonds
Provided by Annacia *
Categories Cookies
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees F & grease two baking sheets. In a large bowl, whisk together eggs, sugar & spices, then add melted butter & stir well.
- 2. In another bowl, mix together 3 1/3 cups of flour, baking powder, baking soda, salt & almonds. Add half of this flour mixture to egg mixture, stirring well with a wooden spoon.
- 3. Add 2nd half of flour mixture & stir until a smooth dough forms, adding a tablespoon or two of flour if the dough seems too tacky. With floured hands, you should be able to form a small piece of dough into a ball.
- 4. Form half of the dough into a large log & place it on one of the greased baking sheets, then flatten the log until it is 3-3 1/2 inches wide & 10 inches long. Do the same with the 2nd half of the dough, using the second baking sheet.
- 5. Bake the logs for 35 minutes, until logs are firm but give slightly when pressed with a finger. Remove baking sheets from the oven & reduce oven temperature to 325 degrees F.
- 6. Let the logs rest until just warm, use a large spatula to carefully transfer them to a cutting board, & cut them crosswise on a slight diagonal, into 1/2-inch-thick slices.
- 7. Lay the cookies on their sides on the baking sheets & bake them 15 minutes more. Remove from the oven & let cookies cool on a wire rack.
- 8. Store in an airtight container, up to 2 weeks.
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