| 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
A Message from our Provider:
“Better to face the truth now, than after death”