Almond Biscotti

Title:
Almond Biscotti

Yield:
1 Servings

Categories:
Cooking




Ingredients:





     3 lg Eggs


     1    Pinches salt


     1 c  Sugar


     1 ts Vanilla extract


     1    Stick butter; melted or 1/2


          -cup vegetable oil


     1 c  Coarsely chopped almonds or


          -other nuts


 2 1/2 c  Unbleached; all purpose


          -flour


     1 tb Baking powder


     1 ts Cinnamon; (optional)






 Preheat oven to 350 degrees and set a rack in the middle level. Line a


 jelly-roll pan or cookie sheet with parchment or foil.


 


 In a mixing bowl, whisk eggs and salt until liquid. Whisk in sugar and


 vanilla smoothly. Whisk in butter or oil, then stir in nuts. Combine flour


 with baking powder and cinnamon and stir with a dry whisk to mix. Fold


 flour mixture into egg mixture until all the flour is absorbed - the dough


 will be very soft. Use a spoon to form two logs of dough on the prepared


 pan, adjusting the sides with the tip of the spoon to make the logs even.


 Bake the logs of dough about 30 minutes, or until well risen and firm when


 pressed with a fingertip. Cool on pan to room temperature.


 


 Slice baked logs diagonally about 1/4 to 1/2-inch thick, using a sharp


 serrated knife. Return biscotti to pan, cut side down, and bake up to 20


 minutes longer, or until biscotti are a deep golden color. Cool on pan and


 store in a tin.


 


 Yield: 5 dozen or more, depending on how thinly they are sliced.


 


 Notes: Recipe courtesy of Nick Malgieri


 


 Recipe by: Cooking live Show #9021


 


 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"


 
on Dec 19, 1997