| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Indian |
Cookie |
72 |
Servings |
INGREDIENTS
| 6 |
oz |
Blanched whole almonds (i skip the blanching; tho') |
| 2 1/2 |
c |
Flour |
| 2 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Baking soda |
| 3 |
|
Eggs |
INSTRUCTIONS
Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly Harmless)
Janet Morrissey
From: thomasl@copper.ucs.indiana.edu ((thomasl))
here it is, the actual authentic biscotti as given to me by my friend ann
her husbands family is italian and they eat very well these are crispy and
brittle and the recipe makes a lot but i not enough!
preheat oven to 350 spread almonds on baking sheet and toast until lightly
golden coarsely chop 1/2 of the almonds, leaving the others whole butter 2
large baking sheets
mix flour, sugar, salt and baking soda together beat in the eggs, and then
the almonds, to obtain a firm dough knead the dough briefly, then divide it
into 4 pieces roll each piece into a cylinder 15" long and 1.5" in diameter
place 2 rolls (well-separated!) on each sheet and bake for 15-20 min.
(until lightly browned)
Carefully transfer the rolls to a cutting board and slice each diagonally
into .5" thick slices (you will recognize the charactaristic biscotti look)
set wire racks on baking sheets and lay the biscotti on them bake 20-30
min. makes 6 dozen which keep indefinately in aa wire tin excellent dipped
in coffee, tea or dessert wine.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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