Name: Chocolate-Almond Biscotti
Ingredients: 4 Extra-large eggs; room temperature (I used "large" eggs); 1 1/4 c Sugar; 2 ts Vanilla extract; 1/2 ts Almond extract; 2 c All-purpose flour; dipped and leveled; 1/3 c Cocoa; 1 c Slivered almonds; (optional) (I included in recipe)

The man who studies theology, and especially he who studies dogmatics, might watch carefully whether he increasingly does not think in the third rather than the second person. You know what I mean by that. This transition from one to the other level of thought, from a personal relationship with God to a merely technical reference, usually is exactly synchronized with the moment that I no longer can read the word of Holy Scripture as a word to me, but only as the object of exegetical endeavors. This is the first step toward the worst and most widespread ministers’ disease. For the minister frequently can hardly expound a text as a letter which has been written to him, but he reads the text under the impulse of the question, How would it be used in a sermon?

Helmut Thielicke

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

4		Extra-large eggs; room temperature (I used "large" eggs)
1 1/4	c	Sugar
2	ts	Vanilla extract
1/2	ts	Almond extract
2	c	All-purpose flour; dipped and leveled
1/3	c	Cocoa
1	c	Slivered almonds; (optional) (I included in recipe)

INSTRUCTIONS

Hands-on time: 15 minutes Baking time: 1 hour
Preheat oven to 375 degrees. Lightly grease and flour two baking sheets.
Set aside. Combine eggs and sugar in mixer bowl and beat on high speed of
mixer for 10 minutes, scraping down bowl several times. (I used a hand
mixer). Beat in extracts. Meanwhile, sift flour and cocoa together (I did
this before starting the recipe, as I have a hand mixer). Reduce mixer
speed to lowest setting and gently fold flour-cocoa mixture into egg-sugar
mixture; then fold in almonds. Do not overmix. Spread half of batter on
each prepared pan to form a fat loaf shape about 15-inches-long by-5
1/2-inches wide, rounded at the ends. (My batter looked thinner than I'd
anticipated, but seemed to "set up" some on the pan). Bake 25 minutes, or
until crusted and dull on top. With broad spatula, transfer loaves to rack
and cool 30 minutes. Then, with serrated knife, cut each loaf into 15
slices. Arrange slices in single layer on ungreased cookie sheets. Return
to oven and bake 7 to 10 minutes. Turn and bake another 7 to 10 minutes, or
until biscotti are crisp. (Watch carefully - the ends can get burned). Cool
on rack to room temperature, then store in air-tight container up to 3
weeks.
Per biscotti: 97 calories; 3 gm fat; 0.4 gm saturated fat; 32 mg
cholesterol; 11 mg sodium; 16 gm total carbohydrate; 3 gm protein; 0.6 gm
dietary fiber.
Posted to FOODWINE Digest  by Elizabeth Post <millefiore@FUSE.NET> on Dec
28, 1997

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