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Almond Biscotti Recipe

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This recipe for Almond Biscotti, by , is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

"Emily Luchetti Fine Cooking" (Gianni V.)
Added: Sunday, March 26, 2006


1 1/3 cup whole almonds, skin on (7 oz.)
2 3/4 cups unbleached all-purpose flour
1 2/3 cups sugar
1/2 tsp. salt
1 tsp. baking powder
1 tsp. aniseed
Grated zest of 1 lemon, 1 lime and 1 orange
3 large eggs plus 3 egg yolks
1 tsp. vanilla extract

Heat oven to 350 degrees and toast almonds on baking sheet
for 10-15 minutes until brown.

Combine flour, sugar, salt, baking powder, aniseed and grated
zests in blender/flood processor with plastic blades. A Mix-
master is even better.

In a separate bowl beat eggs and vanilla. Then add to blender.
Keep chunky, not too wet.

Add almonds to blender.

Dump ingredients into a bowl and knead. Then put on floured
surface and knead some more.

Divide dough into 3 equal parts ( 10 inches by 2 inches).

Put on greased baking sheet 4 inches apart.

Bake at 350 degrees for 45 minutes.

Remove, let cool 10 minutes then cut into 3/4 inch thick
diagonal pieces.

Reduce heat to 300 degrees, put pieces on a cookie sheet and
bake 10-15 minutes.

Cool on a rack.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hours
Personal Notes:
Personal Notes:
Best served with Vin Santo for dunking.




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