PREHEAT OVEN TO 350F. Spread almonds on a baking sheet and toast them in
oven until lightly golden. Let cool. Coarsely chop half the nuts. Butter 2
large baking sheets. Mix flour, sugar, salt and baking soda. Beat in eggs,
then whole and chopped nuts. Mix to obtain a firm dough. Knead briefly,
then divide dough into 4 pieces. On a floured work surface, roll each piece
under your hands into a cylinder 15 inches long and about 1 1/2 inches in
diameter. Place 2 rolls, well separated, on each baking sheet and bake 15
to 20 minutes, until very lightly browned and firm to the touch. With a
spatula, carefully transfer the rolls to a cutting board and slice each one
diagonally into cookies about 1/2-inch thick. Set wire racks on the baking
sheets and lay out the biscotti on them. Return them to the oven for 20 to
30 minutes, or until very firm and crisp. Cool on the racks, then transfer
them to a tin for long keeping.
Try adding 1 1/2-to-2 tablespoons of unsweetened cocoa powder to this
recipe for a nice variation.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
Posted to MM-Recipes Digest V3 #291
Date: Wed, 23 Oct 1996 23:53:51 -0400
From: BobbieB1@aol.com
A Message from our Provider:
“Jesus: The half has never been told”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!