Biscotti di prato #2

Yield: 72 Servings

Measure Ingredient
6 ounces Blanched whole almonds (i skip the blanching; tho')
2½ cup Flour
2 cups Sugar
¼ teaspoon Salt
¼ teaspoon Baking soda
3 \N Eggs

Newsgroups: From: morrissey@... (Mostly Harmless) Janet Morrissey

From: thomasl@... ((thomasl))

here it is, the actual authentic biscotti as given to me by my friend ann her husbands family is italian and they eat very well these are crispy and brittle and the recipe makes a lot but i not enough! preheat oven to 350 spread almonds on baking sheet and toast until lightly golden coarsely chop ½ of the almonds, leaving the others whole butter 2 large baking sheets

mix flour, sugar, salt and baking soda together beat in the eggs, and then the almonds, to obtain a firm dough knead the dough briefly, then divide it into 4 pieces roll each piece into a cylinder 15" long and 1½" in diameter place 2 rolls (well-separated!) on each sheet and bake for 15-20 min.

(until lightly browned)

Carefully transfer the rolls to a cutting board and slice each diagonally into ½" thick slices (you will recognize the charactaristic biscotti look) set wire racks on baking sheets and lay the biscotti on them bake 20-30 min. makes 6 dozen which keep indefinately in aa wire tin excellent dipped in coffee, tea or dessert wine. REC.FOOD.RECIPES ARCHIVES


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