| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Mr. food, Mrfood2 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour |
| 2 |
c |
Sugar |
| 3/4 |
c |
Unsweetened cocoa |
| 5 |
|
Eggs |
| 1 |
ts |
Vanilla extract |
| 1 |
|
Teeaspoon baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Whole blanched almonds; (5 ounces) |
INSTRUCTIONS
Preheat the oven to 350 degrees F. Coat a 10" x 15" rimmed cookie
sheet with nonstick cooking spray. In a large bowl, combine all the
ingredients except the almonds; mix well with a spoon. Stir in the
almonds until well blended; the dough will be thick and sticky. Place
half of the dough on the cookie sheet; form a slightly rounded 4" x
12" loat that is about 3/4 inch thick. Repeat with the remaining
dough on a second cookie sheet and bake for 30 minutes. Remove from
the oven and reduce the temperature to 325 degrees F. Allow the
loaves to cool for 5 to 10 minutes, then cut into 1/2-inch-thick
slices. Lay the slices cut side down on the cookie sheets and bake
for 15 more minutes. Turn the cookies over and bake for another 15
minutes or until very crisp. Allow to cool, then store in an airtight
container.
NOTE: Biscotti are very crunchy. That's why they're perfect for
dunking in coffee, tea, hot chocolate, cappuccino, and espresso.
Converted by MC_Buster.
NOTES : about 4 dozen
Converted by MM_Buster v2.0l.
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