Five-Spice Biscotti
"The recipe for this interesting biscotti was found in the 1997 cookbook, Vegetarian Planet."
photo by Annacia
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
40
ingredients
- 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
directions
- 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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Reviews
-
I love the flavor of the spice mix and the texture. I had a problem with the slicing as each almond that I encountered would cause the cookie to shatter instead of slice. I had someone come by and left the remaining unsliced cookie loaf on the cutting board for about 4 hrs. When I went back to it it was much better to cut when fully cool. I would make this recipe again but not with whole almonds, I think sliced almonds would be nicer but this is only my preference. I also need to say that I made a 12 amount but there wasn't enough dough to make 12 cookies anywhere near the 5-6 inch wide started in the recipe, mine were about 3-3 1/2 inches wide which is perfectly fine with me but if you want cookies of that size plan on getting fewer of them.
