| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Tuscan |
Ketchum, Kitchen |
42 |
Servings |
INGREDIENTS
| 3 |
lg |
Eggs |
|
|
Grated peel of 2 oranges |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Almond extract |
| 2 |
c |
All-purpose flour |
| 1 |
c |
Sugar |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Toasted whole natural almonds* |
INSTRUCTIONS
Heat oven to 300 0 F Coat a large baking sheet with vegetable cooking spray
or cover with baking parchment. In bowl whisk eggs, orange peel, vanilla
and almond extract. In large mixer bowl combine flour, sugar, baking soda
and salt. Add egg mixture; mix
just until blended. Mix in almonds. Divide dough in half. Form each half
into a log about 12 inches long, 1 1/2 inches wide and 1/2 inch thick. Bake
in center of oven about 50 minutes until golden. Remove to rack to cool 5
minutes. Reduce oven heat to
275 degrees. Place logs on cutting board and with a serrated knife slice on
the diagonal 1/2 inch thick. Lay slices flat on baking sheets, spacing
slightly apart. Return to oven until dry and lightly toasted, 20 to 25
minutes, turning once. Place on rac
ks to cool completely. Store in airtight container.
Makes about 3 1/2 dozen
* To toast almonds, spread in an ungreased baking pan. Place in 350-degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from
oven.
Recipe By : Ketchum Kitchen
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST)
From: Greg Leonhardt <gregl@plinet.com>
NOTES : Make these Tuscan treats ahead and store in an airtight container
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