Ingredients
1 cup almonds
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1 teaspoon aniseeds, lightly crunched
1 small orange
1/4 cup unsalted butter
1/4 cup firmly packed light brown sugar
2 eggs
2 teaspoons almond exract
1/2 cup golden raisens
1 egg beaten with 1 Tablespoon water
Directions
Preheat to 325 degrees
- Spread the almonds on a baking sheet and bake until well toasted, about 10 minutes, let cool. Chop very coarsly, set aside.
- In a bowl, combine flour, baking powder, salt, cinnamon, aniseeds and stir well, set aside.
- Using a fine-holed grater and holding the orange over a saucer, grate the zest (orange part only) from the orange. Set aside.
- In a bowl, using an electric mixer set on medium speed, beat together the butter and both sugars until light, about 5 minutes, scraping down the bowl at intervals. Add the eggs, one at a time, beating well after each addition. Beat in the almond extract and the orange zest. Reduce the speed to low and gradually beat in the flour mixture until blended. The dough should be stiff. Add the almonds and raisins and kneed in with your hands. Gather into a ball, transfer to a well-floured surface, and knead a few times, adding a little flour if too sticky.
- Divide the dough in half. Form each half into a flattened log about 2 inches wide and 10 inches long. Place on the baking sheet, spacing them 1 inch apart. Brush the tops with the egg mixture. Bake until lightly browned, 20-25 minutes. Place the sheet on a rack to cool for 5 minutes.
- Transfer the logs to a work surface. Using a sharp serrated knife, cut on the diagonal into slices 1 inch wide. Place the slices upright on the baking sheet spacing them 1 inch apart. Return to the oven and bake until golden brown, about 15 minutes. Turn off the oven, open the oven door about 2 inches, and let cool for 30-35 minutes. Transfer the baking sheets to wire racks and let the biscotti cool completely until dry and crisp.
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