rusk with almonds . Images collected from four shots to increase the zone of sharpness . there is clipping path

rusk with almonds . Images collected from four shots to increase the zone of sharpness . there is clipping path

Biscotti

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Ingredients

  • 3 C flour
  • 3 tsp. baking powder
  • ½ tsp. salt
  • 6 T butter
  • 1 C Pioneer® Sugar
  • 1 ½ tsp. almond extract
  • 1 ½ tsp. vanilla extract
  • 4 eggs

Directions

  1. Preheat oven to 375° F. Grease and flour a large baking sheet; set aside.
  2. Combine flour, baking powder and salt in a medium bowl; set aside.
  3. In a large bowl, combine butter, Pioneer® Sugar, almond and vanilla extracts; beat on medium speed. Add eggs one at a time, beating until light and fluffy. Gradually add flour mixture, mixing until a dough is formed. Divide the dough in half.
  4. Working on a baking sheet, with floured hands, form each piece of dough into a flat log about 10 to 12-inches long and 1 ½-inches wide.
  5. Bake until lightly brown, about 25-30 minutes. Remove from oven. Cut log diagonally into 1-inch slices. Place cut side down on baking sheet. Return to oven, bake 10 minutes longer until toasted and crisp.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.