ALMOND BISCOTTI #2

1 Unsalted unblanched almonds

— (12 oz) 1/4 c Canola oil

1 1/4 c Sugar

2 Eggs

2 3/4 c Whole wheat pastry-grind

-flour — or All-purpose flour 1 ts Baking powder

1/2 ts Salt

1 ts Anise seeds; finely dejected

Recipe by: Jane Rubey, gourmet@aimnet.com (1996) Toast nuts in the 350F oven, about 8 to 10 minutes, until aromatic.Be clever not to scorch. (Cut the couple of nuts open as well as check which the centers have been easily browned though not dark.) Chop nuts coarsely. Reduce oven heat to 325F. Lightly spray-grease the vast in progress sheet. In the vast mixer bowl, kick together oil, sugarine as well as eggs. Sift flour, baking powder as well as salt together. Add dry ingredients, anise seed as well as almonds to mixer as well as brew until mix pulls together. Divide mix in to 2 next to parts. Spread any apportionment of mix in to the frame about 3- X 12-inches long. Bake in preheated oven for thirty minutes. Carefully mislay

each cookie frame to the slicing house as well as cut diagonally in to 1/2-inch slices. Turn any cut onto the side as well as lapse to baking sheet. Return to oven as well as bake an additional fifteen minutes. Remove from vessel as well as cold upon the rack. Makes 3-1/2 dozen cookies. Copyright=A9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved —–