| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
lg |
Eggs |
| 1 |
c |
Sugar |
| 1 |
ts |
Vanilla extract |
| 3/4 |
ts |
Almond extract |
| 3 |
c |
All purpose flour |
| 1/2 |
c |
Toasted almonds, chopped |
| 1 |
ts |
Ground cinnamon |
| 3/4 |
ts |
Baking soda |
| 1/4 |
ts |
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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