Almond Biscotti~tozzetti

This recipe makes about forty cookies. I did cut some in half.

Traditionally dipped  into a class of vin santo.

However, these are very light and great for eating alone.

There is just a subtle anise flavor from the flavored liquor that was added.

Almond Biscotti

1 cup of sugar
1 whole egg
3 yolks of eggs
1/3 cup of Anise flavored liquor
3 cups of sifted four
1/2 teaspoon of baking powder
1 cup of blanched almonds
3 tablespoons of unsalted butter, cut into small pieces at room temperature
grated zest from 1/2 of a lemon

Preheat oven to 350 degrees.
In a bowl, combine the butter and sugar. With a mixer, beat in the whole egg and then add the other yolks one at a time. Beat until light and creamy. Stir in the anise and lemon zest. In another bowl, mix the flour and the baking powder together. Add the flour mixture to the egg mixture and mix until blended and a dough consistency forms. By hand, mix in the almonds.

Shapes the dough into two loaves, 3 inches wide and 1/2 inch thick. Transfer to a parchment paper lined baking sheet. Bake for thirty minutes. Remove the sheet from the oven. Cool just for a few minutes and cut the loaves with a serrated knife into slices about 3/4 inch long. Turn the cut slices on the baking sheet, cut side down.

Return the slices on the sheet bake into the oven for an additional 25 minutes at a reduced heat of 275 degrees. Bake until they are dry and lightly colored. Remove from oven and transfer to a rack to cool.
The biscotti will keep up to 2 months in an airtight container. But, good luck with that~they won't last that long!