Yield: 1 Servings
|4 \N||Extra-large eggs; room temperature (I used \"large\" eggs)|
|2 teaspoons||Vanilla extract|
|½ teaspoon||Almond extract|
|2 cups||All-purpose flour; dipped and leveled|
|1 cup||Slivered almonds; (optional) (I included in recipe)|
Hands-on time: 15 minutes Baking time: 1 hour Preheat oven to 375 degrees. Lightly grease and flour two baking sheets.
Set aside. Combine eggs and sugar in mixer bowl and beat on high speed of mixer for 10 minutes, scraping down bowl several times. (I used a hand mixer). Beat in extracts. Meanwhile, sift flour and cocoa together (I did this before starting the recipe, as I have a hand mixer). Reduce mixer speed to lowest setting and gently fold flour-cocoa mixture into egg-sugar mixture; then fold in almonds. Do not overmix. Spread half of batter on each prepared pan to form a fat loaf shape about 15-inches-long by-5½-inches wide, rounded at the ends. (My batter looked thinner than I'd anticipated, but seemed to "set up" some on the pan). Bake 25 minutes, or until crusted and dull on top. With broad spatula, transfer loaves to rack and cool 30 minutes. Then, with serrated knife, cut each loaf into 15 slices. Arrange slices in single layer on ungreased cookie sheets. Return to oven and bake 7 to 10 minutes. Turn and bake another 7 to 10 minutes, or until biscotti are crisp. (Watch carefully - the ends can get burned). Cool on rack to room temperature, then store in air-tight container up to 3 weeks.
Per biscotti: 97 calories; 3 gm fat; ⅖ gm saturated fat; 32 mg cholesterol; 11 mg sodium; 16 gm total carbohydrate; 3 gm protein; ⅗ gm dietary fiber.
Posted to FOODWINE Digest by Elizabeth Post <millefiore@...> on Dec 28, 1997