On Sat, 26 Jan 2013 23:30:30 -0600, zxcvbob >
wrote:

>
> *Almond Biscotti*
>
> 1 1/3 C Almonds (unblanched)
> 2 3/4 C Flour
> 1 2/3 C Sugar
> 1/2 tsp Salt
> 1 tsp Baking powder
> 4 eggs
> 1 tsp Anise
> 1 tsp vanilla
> grated zest of 1 grapefruit
>
>
> Toast almonds for 10-15 minutes at 350°. Sift dry ingredients into
> mixing bowl. Lightly beat eggs and vanilla. Add to dry ingredients,
> along with almonds, anise, and zest. [if the grapefruit is small
> sometimes I'll add a little lemon extract] Mix well by hand. Do not
> overbeat; dough will be sticky and lumpy. Shape into 3 "logs", bake on
> greased cookie sheet or ungreased parchment at 350° for 35 minutes.
> [the parchment works better]
>
> Slice into 3/4" slices with serrated knife while still warm but not hot.
> Bake again at 300° for 10 minutes.
>
> Notes: I don't bother to toast the almonds anymore because they get
> toasted enough in the second baking.

I've been meaning to pin you down on a few points...

Almonds - sliced or whole?
Anise - extract or seed?
I'll assume the vanilla is extract until further notice.
Have you ever tried it with lemon zest instead of grapefruit?

Thanks

--
Food is an important part of a balanced diet.