| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 1 | Servings | |
INGREDIENTS
| 1 3/4 | c | Flour |
| 2 | ts | Baking powder |
| 3/4 | c | Whole unblanched almonds |
| 2 | Eggs | |
| 3/4 | c | Sugar |
| 1/3 | c | Butter; melted |
| 2 | ts | Vanilla |
| 1/2 | ts | Almond extract |
| 1 1/2 | ts | Grated orange rind |
| 1 | Egg white; lightly beaten |
INSTRUCTIONS
In large bowl, combine flour, baking powder and almonds. In separate bowl, whisk together eggs, sugar, butter, vanilla, almond extract and grated orange rind; stir into flour mixture until soft, sticky dough forms. Transfer dough to lightly floured work surface; with hands, form into smooth ball. Divide dough in half; roll each into 12-inch long log. Transfer to ungreased baking sheet. Brush tops with egg white; bake in 350 F oven for 20 minutes. Remove from oven and let cool on pan on rack for 5 minutes. Transfer each log to cutting board; cut diagonally into 3/4 inch thick slices. Stand cookies upright on baking sheet(meaning the way they came out of the oven origionally); bake for 20 minutes longer or until golden. Let cool on rack. Biscotti can be stored in airtight container for up to 2 weeks. Variations: Chocolate Chip Biscotti: Add 1/2 cup chocolate chips to flour mixture Double Chocolate Biscotti: Reduce flour to 1 1/2 cups. Add 1/2 cup unsweetened cocoa powder to flour. Omit almonds and add 1/2 cup chocolate chips. Dissolve 1 tbsp instant coffee granules in vanilla. Omit almond extract and orange rind. Hazelnut Biscotti: Substitute 3/4 whole hazelnuts for almonds. Omit almond extract Recipe by: Canadina Living Magazine 92/12/01 Posted to MC-Recipe Digest V1 #1030 by Carol H <chussey@synapse.net> on Jan 22, 1998
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