almond biscotti
 
serving size: 42 
categories: bars and cookies 
 
3 large  eggs
  zest of 2 oranges; grated
1 tsp  vanilla
1/2 tsp  almond extract
2 cup  all-purpose flour
1 cup  sugar
1 tsp  baking soda
1/4 tsp  salt
3/4 cup  toasted whole natural almonds*
3-1/2 doz. 
 
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, 1 1/2 inches wide and 1/2 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 1/2 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 racks to cool completely. 
store in airtight container. makes about 
 
 
* 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 oven. 
 
notes : make these tuscan treats ahead and store in an airtight container 
 
 
 
 
 
 
(ID: 74789) Mirror: rec.food.recipes: Wed, Feb 16, 2005


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