| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
4 |
Dozen |
INGREDIENTS
| 1/2 |
c |
Almonds, whole unblanched |
| 2 |
c |
Flour, all purpose |
| 1 |
c |
Sugar |
| 1 |
t |
Baking powder |
| 1/2 |
t |
Baking soda |
| 1/4 |
t |
Salt |
| 2 |
|
Eggs |
| 2 |
|
Egg whites |
| 1 |
t |
Vanilla extract |
| 1 |
T |
Cocoa powder, unsweetened |
| 2 |
t |
Instant coffee powder |
| 1 |
oz |
Chocolate, unsweetened |
|
|
melted |
| 1/2 |
t |
Almond extract |
INSTRUCTIONS
Preheat oven to 325 degrees F. Spread almonds on a baking sheet and
bake for 12 to 14 minutes, or until lightly toasted. Set aside. Stir
together flour, sugar, baking powder, baking soda and salt. Whisk
together the eggs, egg whites and vanilla and add to the dry
ingredients; mix just until smooth. In a small bowl, combine cocoa,
instant coffee and 4 tsp. water. Divide the dough in half. To one
half, add the cocoa mixture and melted chocolate. Mix just until
incorporated. To the other half, stir in almond extract and the
almonds. Place half of the almond dough on a well-floured work
surface. Pat into a 4x8inch rectangle. Top with half of the chocolate
dough. Roll up into a cylinder then roll the cylinder back and forth
to form a 14 inch log, 1 1/2 inches thick. Repeat with the remaining
doughs. Place the logs on a prepared baking sheet. Bake for 20 to 25
minutes, or until firm to the touch. Transfer the logs to a rack to
cool. Reduce the oven temp to 300 degrees F. Cut the logs diagonally
into 1/2 inch thick slices. Stand the slices upright on the baking
sheet and bake for 40 minutes. Let cool before storing. Makes about 4
dozen biscotti. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On THU, 9
NOV 1995 170615 ~0500 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
A Message from our Provider:
“Time: A longing in man for reuniting with God.”