Biscontti - cooking recipe

Ingredients

1/2 c. whole natural almonds
2 1/2 c. flour
1 c. sugar
4 Tbsp. margarine, softened
1 Tbsp. crushed anise seed
2 tsp. baking powder
1 tsp. vanilla extract
3 large eggs

Preparation

Preheat oven to 350\u00b0.
Toast almonds about 10 minutes.
Stir occasionally.
In a large bowl, measure 1 1/2 cups flour and add next 7 ingredients.
With mixer at low speed, beat ingredients until just mixed.
Beat mixture 3 minutes at medium speed.
Stir in remaining flour.
Wrap dough with plastic wrap and refrigerate 1 hour or freeze 30 minutes.
Grease large cookie sheet.
Divide dough in half on well floured surface.
Shape each half into a 10 x 3-inch loaf.
Place both halves 2-inches apart.
Bake 25 minutes. Remove from oven and with serrated knife, cut loaves into 3/4-inch slices.
Lay slices on same cookie sheet.
Bake for 5 more minutes. When cooled, cookies can be dipped in or drizzled with melted chocolate, if desired.
Makes 2 1/2 dozen.
Contains 125 calories and 3 g. fat each (without chocolate).