Preheat oven to 350 degrees.
Mix dry ingredients (except the nuts) together in a bowl. In a seperate
bowl mix the liquids. Mix the liquids into the dry ingredients until the
dough is stiff. Do not overmix. Stir in the nuts.
Shape the dough into 2 flattish logs 3" wide and approximately 15 " long.
Place the logs on a parchment lined cookie sheet.
Bake for 20 mins. at 350.
Remove from oven and let cool to the touch. Using a bread knife, slice the
log on diagonal into 3/4" slices. Place the pieces back on the cookie
sheet, side down.
Bake again for 15" until the cookies are golden brown. (Turn slices over
1/2 way thru second baking.)
Makes 4 doz. Calories: 92 Fat: 2 grams
NOTES : These are the classic hard biscotti. The best, I think. I vary
these by using anisette and anise extract....or anisette and lemon extract
in place of the Frangelico and almond extract, omitting the nuts.
Recipe by: from "Cucina Rustica" by Viana La Place & Evan Kleiman Posted to
TNT - Prodigy's Recipe Exchange Newsletter by Rainbow225@aol.com on Aug
14, 1997
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