4 ounces of Blanched almonds 2 1/2 cups of flour 2 cups of granulated sugar 1/4 teaspoon of salt 1/4 teaspoon of Baking soda 3 Eggs
PREHEAT OVEN TO 350ºF. Spread almonds on a baking sheet and toast them in oven until lightly golden. Let cool. Coarsely chop half the nuts. Butter 2 large baking sheets. Mix flour, sugar, salt and baking soda. Beat in eggs, then whole and chopped nuts. Mix to obtain a firm dough. Knead briefly, then divide dough into 4 pieces. On a floured work surface, roll each piece under your hands into a cylinder 15 inches long and about 1 1/2 inches in diameter. Place 2 rolls, well separated, on each baking sheet and bake 15 to 20 minutes, until very lightly browned and firm to the touch. With a spatula, carefully transfer the rolls to a cutting board and slice each one diagonally into cookies about 1/2-inch thick. Set wire racks on the baking sheets and lay out the biscotti on them. Return them to the oven for 20 to 30 minutes, or until very firm and crisp. Cool on the racks, then transfer them to a tin for long keeping. Try adding 1 1/2-to-2 tablespoons of unsweetened cocoa powder to this Recipes for a nice variation. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK Posted to MM-Recipes Digest V3 #291 Date: Wed, 23 Oct 1996 23:53:51 -0400 From: BobbieB1@aol.com
Basic-Recipes.com is not backed by a Food TV Show, a TV Chef, or a large cooking magazine. We're just a few people that like to cook and are trying to live the American Dream, believing that hard work will be rewarded. We know the economy is bad, but we ask that you make a donation (of any size), so that we can keep basic-recipes.com up and running. Thank you for visiting and supporting us.
Basic-Recipes.com
| 
|