"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Biscotti Recipe

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This recipe for Biscotti, by , is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katrina Lehmann Blount New Haven CT
Added: Sunday, July 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup walnuts (or pecans)
8 tbsp unsalted butter, softened
3/4 cup sugar
2 cups + 2 tbls flour
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs
1 tsp vanilla extract
1 tbsp almond extract

Directions:
Directions:
Preheat oven to 350. Toast walnuts on a baking pan, 5 min. Let cool and coarsely chop. Reduce oven to 325. Cream together butter and sugar; beat in eggs. Add vanilla and almond extract. In another bowl, combine flour, baking powder, and salt. Add flour mix and walnuts to the butter/sugar/egg mix. Stir until just combined.

On a lightly floured surface, roll dough into long thin cylinders about 1.5 inches wide by about 12 inches long. Place cylinders about 2.5 inches apart on baking sheet, and bake 25 minutes until lightly browned. Let cool 5 minutes. Slice cylinders on the diagonal, making slices about 1/2 inch wide. Return the slices to baking sheet, with cut surfaces down. Bake 5-10 min, until tops are lightly brown. Store in air-tight container.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Italian, great for dunking, popular in coffee and deli shops.

 

 

 

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