Carquinyolis - Almond Biscotti

Total Time: 360 hrs 30 mins Preparation Time: 360 hrs Cook Time: 30 mins

Ingredients

• Servings: 20
• 3 eggs
• 1 cup confectioners' sugar
• 1 cup flour
• 1 tablespoon ground aniseed
• 1 tablespoon ground cinnamon
• 1 1/4 teaspoons active dry yeast
• 1/2 lemon, zest of
• 1 1/4 cups toasted almonds

Recipe

• 1 first, preheat your oven to 375°f.
• 2 secondly, take a baking sheet, and line it with parchment paper and set it aside.
• 3 then, take a small bowl and beat 1 egg in it, and set it aside.
• 4 next fit your standing mixer with the paddle attachment.
• 5 place your sugar, flour, anise, cinnamon, yeast, and zest into a standing mixer bowl, and mix well with the paddle.
• 6 beat in the remaining 2 eggs one at a time, on high speed, mixing well after each addition.
• 7 remove the bowl from mixer and fold in your almonds.
• 8 then you will turn your dough out onto a well floured surface and divide it in half.
• 9 lightly flour your hands to prevent sticking and then shape the dough into 2 slightly flattened cylinders about 3 inches wide by 14 inches long.
• 10 be sure to brush off excess flour from the dough with a dry pastry brush.
• 11 then carefully transfer the dough cylinders to prepared sheet pan, placing them approximately 4 inches apart.
• 12 brush the dough cylinders with the beaten egg you have set aside at the beginning of the process.
• 13 bake for 30 minutes, misting the dough and oven with water from a spray bottle every 10 minutes or so until crust is shiny and dark brown (not burnt) in color.
• 14 remove from the oven when done, and allow them to cool slightly.
• 15 slice on the bias into 1/2 inch thick cookies and transfer the boscotti to a wire rack to allow them to cool completely.
• 16 biscotti can be stored in an airtight container for up to 3 days.