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Almond Biscotti Recipe

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

Liz Therrien
Added: Tuesday, February 12, 2008


3/4 c butter, softened
3/4 c sugar
3 eggs
2 t almond extract
3 1/4 c all-purpose flour
1 t baking powder
1/4 t salt
1 c crushed almonds

2 c (12oz) semisweet chocolate chips
2 T Crisco
1/2 c crushed almonds (or more if needed)

Preheat oven to 350.

In large mixing bowl, cream butter and sugar. Add eggs one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in almonds. Gradually add to creamed mixture, beating until blended (dough will be stiff).

Divide dough in half. On an ungreased baking sheet, roll each portion into a 12" by 2.5" rectangle. (You can fit both on one cookie sheet.) Bake for 25-30 minutes or until golden brown. Carefully remove to wire racks and cool for 15 minutes. Don't turn off oven.

Continued - Almond Biscotti

Transfer rectangles to cutting board; cut diagonally with a sharp serrated edge knife into 1/2" to 3/4" slices. Place cut side down onto ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.

In a microwave safe bowl, melt chocolate chips and Crisco; stir until smooth. Dip one end of each cookie in chocolate; roll in almonds. Place on waxed paper until set. Store in an airtight container.

Makes: 3 1/2 dozen cookies

Number Of Servings:
Number Of Servings:
3 1/2 doz cookies
Personal Notes:
Personal Notes:
NOTE: I used slivered almonds to make these cookies. They seem to crush better and make a better foundation for rolling after you've added the chocolate to one end.




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