"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Almond Biscotti or Rusks Recipe

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

Added: Thursday, December 13, 2007


3 eggs, beaten
1 cup sugar
1 cup oil
1 cup slivered almonds
2 teaspoon almond extract
1 teaspoon vanilla

3 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt

Mix well and put the dough into 2 (5x9) greased pans. Bake 30-35 minutes at 350. Let cool about 5 minutes, then dump out of pan and slice into 1/2 inch slices. Place slices on a cookie sheet and return to oven for 15 minutes, or until edges are browned. Cool on pan for 5 minutes, then move to wire rack to cool completely.

1 cup semi-sweet chocolate chips
1 Tbsp. shortening

Melt chocolate on low burner. You may either drizzle chocolate over the cookies, or dip them half way into the chocolate. Makes about 4 dozen.




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