INGREDIENTS

INSTRUCTIONS

From: waring@infomail.com (Sam Waring) (COLLECTION)
Date: 12 Apr 1994 15:17:00 -0400
Preheat oven to 350 degrees.
On a baking sheet, roast blanched and unblanched almonds until blanched
almonds start to brown, shaking pan occasionally; 5 to 8 minutes. Remove
blanched almonds, place in blender container and grind until it turns to
powder. Set aside. Meanwhile, return whole almonds to oven 2 to 3 minutes
longer. Remove and chop whole almonds roughly with knife, leaving large
chunks. Set aside. Turn oven down to 300 degrees. Grease baking sheet &
dust with flour; set aside. In a small bowl, beat 3 eggs, vanilla &
extract.  In large bowl, mix together flour, sugar, baking soda, salt and
ground almonds.
Make a well in the center and add the eggs, blending to gradually
incorporate all of flour mixture. You should have a stiff dough. If it is
too stiff to hold together, add a little water. Add the crushed almonds and
knead them evenly into the dough. Divide dough into 3 portions. Form each
into a long log, rounded or slightly oval (about 1-1/2 inches in diameter).
It will flatten as it bakes. Place on prepared baking sheet. Bake 45-50
minutes. Remove from oven and let rest 5 minutes. Turn oven down to 275
degrees. With a serrated knife, cut logs into 3/4" slices. (NOTE: Unlike
slicing a loaf of bread, straight across its width, cut biscotti on a 45
degree angle.) Lay slices flat on 2 baking sheets. Return to oven for 20-25
minutes, turning slices 1/2 way through baking time. Remove from oven;
allow to cool completely before sealing in containers. They will stay fresh
up to 1 month.
per Ronda Eikenberry
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
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