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Al's Quaresimali Biscotti Recipe

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This recipe for Al's Quaresimali Biscotti is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 cup bread flour
3/4 cup flour
3/4 tsp. baking powder
1 cup sugar
2 large eggs
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/8 tsp. orange extract
1/8 tsp. lemon extract
1/8 tsp. vanilla extract
1 1/2 cups whole toasted almonds

1 egg, beaten to blend

In a medium bowl, sift the first 3 ingredients. Next add in sugar; mix well. Then add the remaining ingredients; beat with a wooden spoon. Turn dough out onto lightly floured surface and knead for 2 minutes. Divide dough in half and wrap in plastic wrap. Refrigerate for 1 hour. Roll each half of the dough on a lightly floured surface into a 16-inch long rope. Pat into a 1-inch wide strip. Arrange diagonally on a parchment-lined cookie sheet. Brush the top of dough with beaten egg glaze. Repeat with the remaining dough. Bake in a preheated 375 oven for about 20 minutes or until tops are slightly firm and golden brown. Remove from the oven. Reduce oven temperature to 300. Cut each cookie log into 1-inch wide slices. Arrange slices cut side down on baking sheets. Bake cookies on the first side until golden brown, about 4 minutes. Turn cookies over and bake until golden brown on second side, about 4 minutes. Transfer to rack and cool completely.

Personal Notes:
Personal Notes:
This recipe is from Portofino, a fishing village on the Italian Riviera. They are more dense and crunchy than traditional biscotti. A glass of Marsala Cream Sherry and a few biscotti for dipping...the perfect ending to a good Italian meal!




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