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Recipe Name: Almond Biscotti Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3 Eggs
1 Pinches salt
1 Cup(s) Sugar
1 Teaspoon(s) Vanilla extract
1 Stick butter, melted or 1/2
cup vegetable oil
1 Cup(s) Coarsely chopped almonds or
other nuts
2 1/2 Cup(s) Unbleached, all purpose
1 Tablespoon(s) Baking Powder
1 Teaspoon(s) Cinnamon, optional
Preheat oven to 350 degrees and set a rack in the middle level. Line a
jelly-roll pan or cookie sheet with parchment or foil. In a mixing
bowl, whisk eggs and salt until liquid. Whisk in sugar and vanilla
smoothly. Whisk in butter or oil, then stir in nuts. Combine flour
with baking powder and cinnamon and stir with a dry whisk to mix. Fold
flour mixture into egg mixture until all the flour is absorbed - the
dough will be very soft. Use a spoon to form two logs of dough on the
prepared pan, adjusting the sides with the tip of the spoon to make
the logs even. Bake the logs of dough about 30 minutes, or until well
risen and firm when pressed with a fingertip. Cool on pan to room
temperature. Slice baked logs diagonally about 1/4 to 1/2-inch thick,
using a sharp serrated knife. Return biscotti to pan, cut side down,
and bake up to 20 minutes longer, or until biscotti are a deep golden
color. Cool on pan and store in a tin. Yield: 5 dozen or more,
depending on how thinly they are sliced. Notes: Recipe courtesy of
Nick Malgieri Recipe by: Cooking live Show #9021 Posted to MC-Recipe
Digest V1 #967 by "Angele and Jon Freeman" <> on
Dec 19, 1997

Nutrition (calculated from recipe ingredients)
Calories: 5048
Calories From Fat: 1714
Total Fat: 198.3g
Cholesterol: 802mg
Sodium: 1998.2mg
Potassium: 1909.8mg
Carbohydrates: 713.8g
Fiber: 33.3g
Sugar: 209.3g
Protein: 113.5g

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