{"id":624,"date":"2009-11-25T00:40:53","date_gmt":"2009-11-25T07:40:53","guid":{"rendered":"http:\/\/recipes.cuppylicious.net\/?p=624"},"modified":"2011-08-29T11:51:26","modified_gmt":"2011-08-29T18:51:26","slug":"cinnamon-almond-biscotti","status":"publish","type":"post","link":"http:\/\/recipes.cuppylicious.net\/?p=624","title":{"rendered":"Cinnamon Almond Biscotti"},"content":{"rendered":"<div id=\"attachment_627\" style=\"width: 333px\" class=\"wp-caption alignright\"><a href=\"http:\/\/recipes.cuppylicious.net\/wp-content\/uploads\/2009\/11\/almond-biscotti01.jpg\" target=\"_blank\"><img aria-describedby=\"caption-attachment-627\" loading=\"lazy\" class=\"size-full wp-image-627  \" title=\"almond-biscotti01\" src=\"http:\/\/recipes.cuppylicious.net\/wp-content\/uploads\/2009\/11\/almond-biscotti01.jpg\" alt=\"Cinnamon Almond Biscotti\" width=\"323\" height=\"270\" \/><\/a><p id=\"caption-attachment-627\" class=\"wp-caption-text\">Cinnamon Almond Biscotti<\/p><\/div>\n<p>Total time:\u00a0 1 hour.<\/p>\n<p>3 cups cheap all-purpose flour (or 2 1\/2 cups of <a href=\"http:\/\/www.kingarthurflour.com\/flours\/\" target=\"_blank\">King Arthur flour<\/a>)<br \/>\n1 cup sugar<br \/>\n1 cup toasted, unsalted almonds<br \/>\n2 eggs<br \/>\n1\/2 cup butter, softened<br \/>\n2 tsps vanilla extract<br \/>\n2 tsps ground cinnamon<br \/>\n1 tsp baking powder<br \/>\n1\/2 tsp lemon zest<br \/>\n1\/2 tsp salt<\/p>\n<p>Preheat oven to 350.<\/p>\n<p>Mix flour, baking powder, salt and cinnamon in a small mixing bowl, set aside.<\/p>\n<p>Beat sugar and softened butter until smooth. Add eggs, zest and vanilla, beat until smooth. Add flour mixture to egg mixture and mix just until just blended. Fold in almonds.<\/p>\n<p>Divide dough into two pieces. Form into long flat loaves about 1\/2 inch tall and 12-15 inches long. Place the loaves 3-4 inches apart on a prepared or non-stick baking sheet.<\/p>\n<p>Bake for 30 minutes or until golden brown. Let cool for 10-15 minutes (or until you can handle the loaves without burning yourself) on a cooling rack or cutting board.<\/p>\n<p>With a serrated or extremely sharp kitchen knife, cut diagonally into 1\/2 inch thick slices. Lay the slices flat on the baking sheet.<\/p>\n<p>Bake for 15-18 minutes, turning over once. Transfer to a wire rack to cool.<\/p>\n<p>Makes about 2 dozen.<\/p>\n<blockquote><p>I used slivered almonds.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Almonds, cinnamon and a hint of lemon.  [&#8230;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23,31,45],"tags":[25],"_links":{"self":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/624"}],"collection":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=624"}],"version-history":[{"count":7,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/624\/revisions"}],"predecessor-version":[{"id":1070,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/624\/revisions\/1070"}],"wp:attachment":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=624"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=624"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=624"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}