| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Biscotti, *m/c mail |
24 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
c |
Sugar |
| 1/3 |
c |
Cocoa powder |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 2 |
|
Eggs |
| 2 |
|
Whites |
| 3/4 |
ts |
Vanilla extract |
| 2/3 |
c |
Whole almonds; toasted |
| 1/3 |
c |
Chocolate chips |
INSTRUCTIONS
In a mixer with a paddle attachment combine flour, sugar, cocoa powder,
baking soda and salt. Mix together eggs, egg whites and vanilla extract.
Gradually add egg mixture to flour mixture blending on low. Toss almonds
with chocolate chips then add to flour mixture and blend just until
combined.
On a well floured surface roll dough into 2 logs, 2 inches in diameter.
Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees
until light golden brown, about 30 to 35 minutes. Allow logs to cool 15
minutes then cut into slices on the bias. Place slices on a greased sheet
pan and bake in a 350 degree oven until toasted, about 15 to 20 minutes.
Cool. Store in an airtight container.
Yield: 2 logs/24 total pieces
BAKERS' DOZEN GALE GAND SHOW #BD1A31, Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved
Posted to Bakery-Shoppe Digest by Suzy-Q Lewis <lewises@flatoday.infi.net>
on Feb 16, 1998
A Message from our Provider:
“Heal the Past… Live the Present… Dream the Future…”