"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Biscotti Toscani Recipe

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This recipe for Biscotti Toscani, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Beckley - Administrator's Office
Added: Tuesday, January 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c whole almonds
1/3 c butter (not unsalted-room temperature)
3/4 c sugar
2 eggs (room temperature)
1 tsp vanilla extract
1/4 tsp almond extract
1 rounded tsp orange zest
2 1/4 c all purpose flour
1 1/2 tsp baking powder
1/8 tsp ground nutmeg (fresh)
1/4 tsp salt

Directions:
Directions:
Preheat oven to 325 Place almonds in a pan and toast in oven until golden - 8 to 10 minutes (be careful not to burn!) Let cool completely. Chop coarsely.

In large bowl, cream butter and sugar until fluffy. Beat in eggs, vanilla, almond extract and orange zest. In smaller bowl, combine flour, baking powder, nutmeg and salt. Mix dry ingredients into creamed ingredients and stir until well blended. Fold in almonds. Divide dough in half. Place on greased baking sheet and form into two logs about 2-3 inches wide and 9-12 inches long. Leave at least 2 inches between logs. Bake until golden, approximately 25-30 minutes. Transfer to cooling rack taking care not to break logs. After 5 minutes, move logs to cutting board and slice diagonally, using a serrated knife, into 3/4 inch wide slices. Place slices, cut side down on a baking sheet and return to the oven for 10-12 minutes, turning over halfway through time period. Cool completely before storing in an airtight container.

Number Of Servings:
Number Of Servings:
18-24 cookies
Personal Notes:
Personal Notes:
After these are completely cool, I like to melt bittersweet chocolate in a double boiler and dip the bottoms of these biscotti.

 

 

 

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