sf wrote:
> 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
>

I noticed the anise ambiguity after I posted it. Aniseseed. I should
update my recipe file. And whole unblanched almonds (I don't know that
I've ever seen sliced unblanched almonds)

Vanilla extract, but you can actually leave it out. If you're a
vanilla-lover, don't be tempted to double it because it will dominate
the anise and citrus.

The original recipe called for lemon zest, lime zest, AND orange zest.
I think grapefruit works better and it's easier. You can either grate
it or finely mince it, works about the same. You could certainly
substitute the zest of 2 or 3 lemons.

The first time you make these, it's so sticky and messy you'll say
you're never going to make them again. But they taste *really* good,
and they get a lot easier to make with just a little practice. :-)

Bob