Carquinyolis

Description
Almond biscotti. I recently tried this biscotti recipe and told myself that I must share it! This is from my favorite magazine, Saveur. ENJOY!!!

Ingredients

 * 3 eggs
 * 1 cup confectioners' sugar
 * 1 cup flour
 * 1 tablespoon ground aniseed
 * 1 tablespoon ground cinnamon
 * 1¼ teaspoons active dry yeast
 * ½ lemon, zest of
 * 1¼ cups toasted almonds

Directions

 * 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 mixing 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 ½ inch thick cookies and transfer the biscotti to a wire rack to allow them to cool completely.
 * 16) Biscotti can be stored in an airtight container for up to 3 days.