Almond biscotti 3

Yield: 42 Servings

Measure Ingredient
3 larges Eggs
\N \N Grated peel of 2 oranges
1 teaspoon Vanilla
½ teaspoon Almond extract
2 cups All-purpose flour
1 cup Sugar
1 teaspoon Baking soda
¼ teaspoon Salt
¾ cup Toasted whole natural almonds*

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, 1½ inches wide and ½ 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 ½ 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 ½ 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


Recipe By : Ketchum Kitchen Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST) From: Greg Leonhardt <gregl@...> NOTES : Make these Tuscan treats ahead and store in an airtight container

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