"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Biscotti Recipe

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

Contributor:  
Contributor:  
Ed Bowers
Added: Tuesday, October 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 3/4 cups all-purpose unbleached flour
2 cups granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 2/3 cups whole, blanched almonds, toasted
lightly and coarsely chopped

Egg Wash
1 large egg
1 teaspoon water

Directions:
Directions:
In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking powder, and the salt until the mixture is combined well.

In a small bowl, whisk together the whole eggs, the yolks, vanilla extract and almond extract. Add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times, and divide it into fourths. Working on 2 large buttered and floured baking sheets, with floured hands form each piece of dough into a flattish log 11 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheets, and brush them with the egg wash. Bake the logs in a preheated 350 degree F oven for 35 minutes and let them cool on the baking sheets on racks for 10 minutes.

On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices, arrange the biscotti, cut sides down, on the baking sheets, and bake them in the 350 degree F oven for 5 to 7 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool, and store them in airtight containers.

Number Of Servings:
Number Of Servings:
56 biscotti
Preparation Time:
Preparation Time:
Approximately 1 hour total, plus 10 minutes to cool
Personal Notes:
Personal Notes:
As a high school student, Ed learned to make biscotti when he worked after school in a Pennsylvania bakery. He is a World War II veteran and worked for the US Postal Service as a letter carrier and manager.

 

 

 

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