Cinnamon Almond Biscotti
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2 c. flour
1/2 c. + 1 1/2 Tbsp. sugar
2 tsp. cinnamon
3/4 tsp. baking powder
1/4 tsp. salt
3 Tbsp. vegetable oil
2 tsp. vanilla extract
2 eggs, lightly beaten
1/2 c. slivered almonds
1 tsp. water
1 egg white, lightly beaten
This is not a traditional Italian seasoning (not cinnamon people, really), but these twice-baked cookies are still delicious!
Note: This batter is very stiff - you'll need a stand mixer (or biceps of steel!).
Combine flour, sugar, anise seeds, baking powder, cinnamon, and salt in a large bowl.
Combine oil, vanilla, and eggs. Add to dry mixture. Mix until well blended. Add almonds and mix until well blended. Have faith, it'll look like it will never come together, but it will.
Spray a baking sheet with nonstick spray. Press the dough into a ball. Then on the baking sheet, form the dough into a 12-inch (30.5cm) roll. Flatten it by hand to 1/2 inch (1.25cm) thick.
In a small bowl, combine egg white with water. Brush over loaf.
Bake at 350°F for 20 min.
Slide onto a wire rack and let cool.
Slice diagonally into 1/2-inch (1.25cm) slices. Place the slices cut side down on the baking sheet. Brush with remaining egg white mixture and sprinkle with sugar.
Bake at 350°F for 20 min. Let cool on racks.
Submitted by Gretchen Grant
Contributed on: and modified on Wednesday June 6th, 2007