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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Cookie 36 Servings

INGREDIENTS

1 lb Natural unblanched almonds
1 c Granulated sugar
2 c All-purpose flour
1 c Firmly packed light brown
sugar
1 t Cinnamon
1 t Double-acting baking powder
3 T Unsalted butter, softened
2 Eggs, beaten lightly
1 Egg -and-
2 T Milk, beaten together

INSTRUCTIONS

Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly
Harmless) Janet Morrissey  From: Terri Huggett <huggett@sequent.com>
From November 1987 issue of Gourmet, article on Biscotti. Toast the
almonds in jelly-roll pan in a preheated 375F oven for 10 minutes and
let them cool.  In a blender or food processor grind fine one fourth
of the almonds with 1/4 cup of the granulated sugar and transfer the
mixture to a large bowl.  Stir in the flour, the remaining 3/4 cup
granulated sugar, the brown sugar, the cinnamon, and the baking
powder, add the butter, and stir the mixture until it is combined.
Stir in the remaining almonds, chopped coarse, and the eggs and knead
the dough in the bowl until it is combined. Halve the dough and with
floured hands form each half into a 15-by-4 inch rectangle. Transfer
the rectangles with spatulas to buttered and floured baking sheets,
brush them well with the egg wash, and bake them in the upper third  of
a preheated 375F oven for 20-25 minutes, or until they are golden
brown and a skewer comes out clean. Cut the rectangles crosswise into
3/4-inch-thick slices and let the slices stand in the turned off oven
for 15 minutes. Transfer the slices to racks, let them cool, and  store
them in airtight containers. Makes about 36 biscotti.  REC.FOOD.RECIPES
ARCHIVES  /COOKIES  From rec.food.cooking archives.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 137
Calories From Fat: 65
Total Fat: 7.7g
Cholesterol: 18mg
Sodium: 36.2mg
Potassium: 84.5mg
Carbohydrates: 14.6g
Fiber: 2g
Sugar: 5.6g
Protein: 3.5g


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