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Food School Biscotti

Food School Biscotti

1 2/3 cups sugar
1/2 tsp salt
2 3/4 cups flour
1 tsp baking powder
1 tsp anise seeds
zest from one lemon
zest from one lime
zest from one orange
3 large eggs
3 large egg yolks
1 tsp vanilla extract
7 ounces whole almonds, skin on

put flour, sugar, salt, baking powder, anise seeds and the zest into a mixing bowl. Blend together with the paddle attachment on medium speed. IN a second bowl, whisk eggs, yolks and vanilla. Blend the wet ingredients and dry ingredients. When the eggs are almost incorporated, lower the speed, add the almonds and blend until the dough just comes together.

roll the dough into three logs 10” x 2” long. line baking sheet with parchment paper. bake at 325F for 20 minutes. remove and cool.

Slice biscotti on the diagonal and layout on racks. leave to dry completely in a warm well vented spot. if preferred, biscotti may be dried in a low temperature oven.

biscotti may be dipped, or drizzled with chocolate and set to chill.

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