| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Choco1 |
1 |
servings |
INGREDIENTS
| 4 |
|
Extra large eggs at room temperature |
| 1 1/4 |
c |
Sugar |
| 2 |
ts |
Vanilla |
| 1/2 |
ts |
Almond extract |
| 2 |
c |
All purpose flour |
| 1/3 |
c |
Cocoa |
| 1 |
c |
Slivered almonds |
INSTRUCTIONS
Preheat oven to 375D. Lightly grease and flour two baking sheets, set
aside. Combine eggs and sugar in mixer bowl and beat on high speed
for 10 minutes. Scrape bowl often. Add extracts. Sift flour and
cocoa. Reduce mixer speed to ow and gently fold in flour mixture. Add
almonds. Do not overmix. Spread half of batter on each pan and form a
fat loaf shape about 15 inches long by 5 1/2 inches wide rounded at
the edges. Bake 25 minutes or until crusted and dull on top. With
broad spatula, transfer loaves to rack and cool 30 minutes. Then,
with serrated knife, cut each loaf into 16 slices. Arrange sliced in
single layer on ungreased cookie sheets. Returen to oven and bake 7
to 10 minutse. Turn and bake another 7 to 10 minuts or until biscotti
are very crisp. Cool on rack to room temp, then store in airtight
container up to 3 weeks.
Recipe by: STACEY L BROWN <SLB@GIZMIT.WHEAT.KSU.EDU>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: power to break life controlling problems”