tuscan biscotti
- Categories
- Cookies
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Whole almonds |
| ⅓ cup | Butter |
| ¾ cup | Sugar |
| 2 | Eggs |
| 1 teaspoon | Vanilla |
| ¼ teaspoon | Almond extract |
| 1 | Rounded tsp. of grated |
| Orange zest | |
| 2¼ cup | Flour |
| 1½ teaspoon | Baking powder |
| ⅛ teaspoon | Nutmeg |
| ¼ teaspoon | Salt |
Preheat oven to 325. Place almonds in shallow baking pan & bake until golden, 8-10 minutes. Let cool. In mixing bowl, cream butter & sugar until fluffy. Beat in eggs, vanilla, almond extract & zest. In a separate bowl, combine flour, powder, nutmeg & salt. Add to creamed mix. Cut almonds in half & fold in. Divide dough in half. Place on a greased & floured baking sheet & form into two logs about ½" high, 1½" wide & 12" long, spacing them at least 2" apart. Bake 25-30 minutes or until golden. Transfer from baking sheet to a rack. Let cool 5 minutes. Place log on cutting board & with a serrated knife, slice diagonally at a 45 degree angle into ½" thick slices. Lay slices flat on the baking sheet & return to the oven for 10 minutes, turning over halfway through cooking, to dry slightly. Let cool on rack. Store in a tightly covered container. After cooled they may be double wrapped & placed in freezer for six months.
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