| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Italian | Cookies, Sliced, Ellen, Italian | 48 | Servings |
INGREDIENTS
| 4 | c | All-purpose flour |
| 2 | c | Sugar |
| 2 | ts | Baking powder |
| 6 | lg | Eggs; or egg substitute |
| 4 | tb | Frangelico |
| 2 | ts | Vanilla extract |
| 2 | ts | Almond extract |
| 2 | c | Hazelnuts; or chopped almonds |
INSTRUCTIONS
Preheat oven to 350 degrees. Mix dry ingredients (except the nuts) together in a bowl. In a seperate bowl mix the liquids. Mix the liquids into the dry ingredients until the dough is stiff. Do not overmix. Stir in the nuts. Shape the dough into 2 flattish logs 3" wide and approximately 15 " long. Place the logs on a parchment lined cookie sheet. Bake for 20 mins. at 350. Remove from oven and let cool to the touch. Using a bread knife, slice the log on diagonal into 3/4" slices. Place the pieces back on the cookie sheet, side down. Bake again for 15" until the cookies are golden brown. (Turn slices over 1/2 way thru second baking.) Makes 4 doz. Calories: 92 Fat: 2 grams NOTES : These are the classic hard biscotti. The best, I think. I vary these by using anisette and anise extract....or anisette and lemon extract in place of the Frangelico and almond extract, omitting the nuts. Recipe by: from "Cucina Rustica" by Viana La Place & Evan Kleiman Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] on Aug 14, 1997
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