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| General Category : Cookies-Bars-Squares |
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| Food Group : Eggs, Grains, Nuts |
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| Cuisine Type : Vegetarian |
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| Preparation Method : Bake |
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| These crispy and slightly crumbly biscotti are enhanced with sweet anise spice and citrus accents. Serve with the Vanilla-Roasted Plums and a bit of ice cream, whipped cream or crème fraîche as a lovely fall dessert. |
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Ingredients
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1 cup (250 mL) all-purpose flour |
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1/2 cup (125 mL) cornmeal |
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1 tsp (5 mL) anise seeds |
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1/2 tsp (2 mL) baking powder |
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1/4 tsp (1 mL) salt |
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1/4 cup (60 mL) granulated sugar |
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2 tbsp (30 mL) each olive oil and butter, softened |
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1 egg |
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1-1/2 tbsp (22 mL) anisette liqueur or water |
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1 tbsp (15 mL) grated orange rind |
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1/2 cup (125 mL) sliced almonds, toasted |
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Preparation
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In bowl, whisk together flour, cornmeal, anise seeds, baking powder and salt; set aside.
In large bowl, beat sugar, oil and butter until creamy; beat in egg, liqueur and orange rind until well combined. Add flour mixture and almonds; stir until stiff dough forms.
Roll dough into log about 16 inches (40 cm) long and 2 inches (5 cm) wide. Transfer to parchment paper–lined rimless baking sheet; press to slightly flatten top. Refrigerate until firm, about 1 hour.
Bake in centre of 350°F (180°F) oven until firm and top is just turning golden, about 20 minutes. Let cool for 10 minutes.
Using serrated knife, trim off ends. Cut diagonally into twelve 3/4-inch (2 cm) thick slices. Place, cut side down, on baking sheet; bake until centre is firm and edges are dark golden, about 5 minutes. Turn and bake for 5 minutes longer. Let cool on pan on rack.
Makes 12 cookies.
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Nutritional information
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| Per cookie: about 146 cal, 3 g pro, 7 g total fat (2 g sat. fat), 18 g carb, 1 g fibre, 22 mg chol, 84 mg sodium. % RDI: 2% calcium, 6% iron, 3% vit A, 2% vit C, 8% folate. |
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Source
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Homemakers Magazine: September 2005
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