| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies |
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 2 |
|
Egg whites |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
Sugar |
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Toasted nuts |
INSTRUCTIONS
Note: Use hazelnuts, almonds, or pistachios.
1. Preheat the oven to 325 degrees. Lightly spray or wipe a large baking
sheet with vegetable oil. 2. In the large bowl of an electric mixer,
combine the eggs, egg whites, and vanilla. Mix until well combined. Add the
sugar, flour, soda, and salt; beat until a dough forms. Stir in the nuts.
3. Turn the sticky dough onto a lightly floured board. With clean floured
hands and with the aid of a spatula or pastry scraper, knead the dough
several times. Divide the dought in half. 4. With floured hands, fomr the
dough into two flattish logs, about 15 inches long and 2 inches wide. Place
the logs on the baking sheet, 3 inches apart. Bake for 40 minutes. Remove
and cool for 10 minutes. 5. Reduce the heat to 275 degrees. 6. On a cutting
board, cut the logs diagonally into 3/4 inch-thick slices. Arrange the
slices on the baking sheet and bake for 10 to 12 minutes. Turn and bake for
another 10 to 12 minutes. Turn the heat off, and leave the biscotti to
crisp in the oven for 15 minutes. Remove from oven and cool completely.
Recipe By : Great Good Food by Julee Rosso
Posted to EAT-L Digest 22 October 96
Date: Wed, 23 Oct 1996 11:32:40 -0500
From: Connie Anderson <connie@USA.NET>
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”