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Lemony Almond Biscotti

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs 40 Servings

INGREDIENTS

2 1/4 c All-purpose flour
1/3 c Slivered almonds; chopped and toasted
1 ts Baking powder
1/4 ts Salt
3/4 c Sugar
2 tb Vegetable oil
2 Eggs
3 tb Minced lemon rind
1/4 c Fresh lemon juice
Vegetable cooking spray
1 Egg white; lightly beaten
1 cookie).

INSTRUCTIONS

Combine flour and next 3 ingredients, and set aside. Combine sugar, oil,
and eggs in a large bowl; beat at high speed of an electric mixer until
thick and pale (about 5 minutes). Add lemon rind and lemon juice, and beat
until well blended. Stir in flour mixture until well blended.
Turn dough out onto a lightly floured surface, and divide dough into 2
equal portions. Shape each portion into an 11-inch-long roll. Place cookie
rolls about 2 inches apart on a large baking sheet coated with cooking
spray, and flatten each roll to an 1-inch thickness. Brush rolls with egg
white.
Bake at 350 degrees for 20 minutes. Remove rolls from baking sheet to a
wire rack, and let cool. Slice each roll diagonally into 20 (1/2-inch)
slices. Place slices on baking sheet. Bake at 350 degrees for 20 minutes or
until dry. Cool completely on wire racks. Yield: 40 cookies (serving size:
Posted to MC-Recipe Digest V1 #180
Date: Fri, 2 Aug 1996 16:55:01 -0500
From: "Lisa K." <lisabeth@shore.net>

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