| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1 |
c |
Sugar |
| 1 |
t |
Vanilla extract |
| 3/4 |
t |
Almond extract |
| 3 |
c |
All purpose flour |
| 1/2 |
c |
Toasted almonds, chopped |
| 1 |
t |
Ground cinnamon |
| 3/4 |
t |
Baking soda |
| 1/4 |
t |
Salt |
INSTRUCTIONS
from Bon Appetit. Preheat oven to 350 F. Grease 18"x12"x1" baking
sheet. Combine first 4 ingredients in bowl of heavy-duty electric
mixer fitted with a paddle attachment. Beat until well blended. Mix
flour, almonds, cinnamon, baking soda and salt in medium bowl.
Gradually add to egg mixture, beating until blended (dough will be
soft). Turn dough out onto floured surface and gather together. Roll
dough between palms and work surface into 16-inch-long log. Transfer
to prepared sheet.Flatten log to 1-inch thickness. Bake until light
brown and cracked on top, about 30 minutes. Transfer sheet to rack;
cool log 10 minutes. Reduce oven temperature to 325 F. Transfer warm
log to work surface. Using serrated knife, cut log on sharp diagonal
into 1/4 - to 1/3 - inch thick slices. Arrange on baking sheets. Bake
10 minutes per side. Transfer to racks and cool. (biscotti will harden
while cooling). Can be made ahead. Store airtight up to 1 week. Great
with tea! Posted to Recipe Archive - 02 Mar 97 by ted by:
Syber12@aol.com on Mar 2, 9.
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