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Recipe Name: Almond Biscotti 3 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 42

3 Eggs
Grated peel of 2 oranges
1 Teaspoon(s) Vanilla
1/2 Teaspoon(s) Almond extract
2 Cup(s) All-Purpose Flour
1 Cup(s) Sugar
1 Teaspoon(s) Baking soda
1/4 Teaspoon(s) Salt
3/4 Cup(s) Toasted whole natural
Heat oven to 300 0 F Coat a large baking sheet with vegetable cooking
spray or cover with baking parchment. In bowl whisk eggs, orange peel,
vanilla and almond extract. In large mixer bowl combine flour, sugar,
baking soda and salt. Add egg mixture; mix just until blended. Mix in
almonds. Divide dough in half. Form each half into a log about 12
inches long, 1 1/2 inches wide and 1/2 inch thick. Bake in center of
oven about 50 minutes until golden. Remove to rack to cool 5 minutes.
Reduce oven heat to 275 degrees. Place logs on cutting board and with
a serrated knife slice on the diagonal 1/2 inch thick. Lay slices flat
on baking sheets, spacing slightly apart. Return to oven until dry and
lightly toasted, 20 to 25 minutes, turning once. Place on rac ks to
cool completely. Store in airtight container. Makes about 3 1/2 dozen
To toast almonds, spread in an ungreased baking pan. Place in
350-degree oven and bake 5 to 10 minutes or until almonds are light
brown; stir once or twice to assure even browning. Note that almonds
will continue to brown slightly after removing from oven. Recipe By
: Ketchum Kitchen Posted to MC-Recipe Digest V1 #303 Date: Fri, 15
Nov 1996 06:00:48 -0800 (PST) From: Greg Leonhardt <>
NOTES : Make these Tuscan treats ahead and store in an airtight

Nutrition (calculated from recipe ingredients)
Calories: 50
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 13.3mg
Sodium: 49.6mg
Potassium: 27.3mg
Carbohydrates: 10.5g
Fiber: <1g
Sugar: 5.8g
Protein: 1.1g

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