INGREDIENTS

INSTRUCTIONS

Sift first 3 ingredients together in a small bowl.  Beat butter and sugar
together with an electric mixer until light and smooth; add eggs one at a
time, then extracts. Stir in almonds and zest. Sift dry ingredients over
egg mixture, then fold in until dough is just mixed. Adjust oven rack to
middle position and heat oven to 350°F.  Halve dough and turn each portion
onto an oiled cookie sheet covered with parchment. Using floured hands,
quickly stretch and shape dough into two rough 13" by 2" log. Flatten the
logs a bit until about 3/4-inch high.  Position the logs about 3" apart on
the cookie sheet. Bake until loaves are golden and just beginning to crack
on top, about 35 mins. Turn pan around once during baking. Cool the loaves
for 10 mins; lower oven temperature to 325°F.  Cut each loaf diagonally
into 3/8-inch slices with a serrated or bread knife.  Lay the slices about
1/2-inch apart on the cookie sheet, cut side up, and return them to the
oven. Bake, turning over each cookie halfway through the second baking,
until crisp and golden brown on both sides, about 15 mins. Transfer
biscotti to wire rack and cool completely. Hint: When shaping dough and
cutting slices it helps to visual the look of the finished product. - makes
3-4 dozen. Especially good when eaten the same day but will keep for at
least two weeks in an airtight container. Note: You may substitute 2/3 cup
blanched slivered almonds, toasted, coarsely chopped.
Posted to MC-Recipe Digest V1 #180
Date: Sat, 3 Aug 1996 09:22:20 +1000
From: sherae@zeta.org.au (Sheri McRae)

A Message from our Provider:

“Nothing ruins the truth like stretching it.”