INGREDIENTS

INSTRUCTIONS

Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly Harmless)
Janet Morrissey
From: chrisl@sequent.UUCP (Chris Lorenz)
From the Atlantic Monthly
This recipe makes about 4 dozen very crunchy biscotti.  I've never put
chocolate on the biscotti.
You need two 12x15 inch (approx.) cookie sheets.  Butter and flour ONE of
the cookie sheets.  The oven should be at 350 to roast the almonds, and
300    to bake the biscotti. Total baking time for the biscotti is
about 2 hours. You also need to have handy and ready a surface for kneading
the biscotti dough and a surface for cutting the baked biscotti.
Roast the almonds in a 350 degree often until lightly browned (10-15
minutes).  Cool nuts completely.  Lower the oven temperature to 300.
In a medium bowl, stir together the dry ingredients (flour, sugar, baking
soda, salt) just to mix.  Separate out about 1/2 cup of this mixture, and
spread SOME of the reserved 1/2 cup onto your kneading surface.
In a small bowl or measuring cup, lightly beat together the eggs and
vanilla.
Make a well in the flour mixture in the medium bowl and pour in the
egg/vanilla mixture.  Stir the flour into the egg mixture from the outside
of the well. Continue combining until the mixture is too stiff to stir.
Turn the mixture out onto your kneading surface, which should already be
floured with some of the reserved dry ingredients.
With floured hands (use some of the reserved dry ingredients for this if
you want), fold the dough over itself until it coheres. Use the rest of the
reserved dry ingredients for your hands and the work surface, if necessary.
Press the nuts into the dough and keep folding the dough over itself until
the nuts are evenly distributed.
Let the dough sit a few minutes so the flour absorbs the liquid completely,
making the dough less sticky.
Divide the dough into 3 equal pieces.  Roll each piece with your hands so
that the pieces are elongated into strips about 1" wide and 12"-14" long.
***
Place the strips on the buttered/floured baking sheet, leaving about 4"
between each strip.  If you want somewhat wider strips, flatten the strips
with your hands to a width of 2".
Bake for about 50 minutes at 300.  Let the strips cool for 5 minutes, and
them remove them with a spatula to a cutting surface.
Using a sharp knife and making downward strokes, cut the strips into
diagonal bars about 1/2" wide.
Lay the cut biscotti on their sides on the two baking sheets.
Toast 35-50 minutes, depending on how dark (and crunchy?) you want them.
*** To make much wider strips, divide the dough into two strips, same
length (12"-14"). Each cookie will be about 6" long. This should make about
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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