Five-Spice Biscotti Recipe #368137
The recipe for this interesting biscotti was found in the 1997 cookbook, Vegetarian Planet.
by Sydney Mike
1¼ hours | 20 min prep
SERVES 40
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons five-spice powder
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 3 1/3 cups unbleached white flour (or a little more)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups whole almonds
- Preheat oven to 350 degrees F & grease two baking sheets.
- In a large bowl, whisk together eggs, sugar & spices, then add melted butter & stir well.
- In another bowl, mix together 3 1/3 cups of flour, baking powder, baking soda, salt & almonds.
- Add half of this flour mixture to egg mixture, stirring well with a wooden spoon.
- Add 2nd half of flour mixture & stir until a smooth dough forms, adding a tablespoon or two of flour if the dough seems too tacky. With floured hands, you should be able to form a small piece of dough into a ball.
- Form half of the dough into a large log & place it on one of the greased baking sheets, then flatten the log until it is 5-6 inches wide & 10 inches long. Do the same with the 2nd half of the dough, using the second baking sheet.
- Bake the logs for 35 minutes, until logs are firm but give slightly when pressed with a finger.
- Remove baking sheets from the oven & reduce oven temperature to 325 degrees F.
- While logs are still warm, use a large spatula to carefully transfer them to a cutting board, & cut them crosswise on a slight diagonal, into 1/2-inch-thick slices.
- Lay the cookies on their sides on the baking sheets & bake them 15 minutes more.
- Remove from the oven & let cookies cool on a wire rack.
- Store in an airtight container, up to 2 weeks.
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5 stars