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Biscotti Recipe

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This recipe for Biscotti, by , is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Privot
Added: Monday, December 22, 2008


2 c all purpose flour
3/4 c sugar
1 tsp baking powder
tsp salt
1 c slivered almonds, toasted, or toasted and chopped almonds
3 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
Milk chocolate for dipping

Preheat oven 350 degrees.

Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.

Reduce oven temperature to 300 degrees F and line a baking sheet with parchment paper.

In a small bowl lightly beat the eggs and extracts together. Set aside.

In the bowl of your electric mixer, combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. On a lightly floured surface roll dough into a log about 14 inches long and 3 - 4 inches wide.

Transfer log to the prepared baking sheet and bake for 30-40 minutes, or until firm to the touch (log will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.

When cool, dip halfway into melted milk chocolate, set on cookie sheet and cool. Store in tins up to 1 month.




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