"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Almond Biscotti Recipe

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This recipe for Almond Biscotti, by , is from St. John Of The Cross Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Ventura
Added: Wednesday, June 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup whole "natural", skin on, almonds
2 cups flour
1 cup sugar
1 tsp. baking powder
1/8 tsp. salt
2 eggs, lightly beaten
1/4 cup butter or margarine
1 tsp. vanilla or your favorite extract

Directions:
Directions:
Preheat oven to 350. Melt butter. Spread almonds on a cookie sheet and bake for about 7 minutes until lightly toasted. Cool and set aside. Chop 1/4 cup of the almonds. Combine the flour, sugar, baking powder, and salt. Stir in the eggs, butter, and vanilla until well blended. Stir in the whole almonds and the chopped almonds. Knead until smooth, about five minutes. Divide dough in half. Roll each into a log about 13" by 1 1/2" thick. Place on a parchment lined or ungreased baking sheet. Bake each log for about 30-35 minutes or until firm. Remove from baking sheet and cool on rack for 10 minutes. Do not turn oven off. With a serrated knife, slice the logs diagonally into 1/2" thick slices. Arrange these slices, cut side down, on the same baking sheet and bake for 5-6 minutes per side until golden. Cool and store in airtight container.

Number Of Servings:
Number Of Servings:
2 dozen biscotti

 

 

 

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