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Almond Biscotti Recipe

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This recipe for Almond Biscotti, by , is from The Licate Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 cups slivered almonds
1/2 cup (1 stick) butter, softened
1-1/2 cups sugar
3 eggs
Grated peel of 1 lemon
1 tsp vanilla
3-3/4 cups flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp each ground cinnamong and cardamom

Directions:
Directions:
Toast almonds in a frying pan over medium heat, stirring frequently, until golden brown. Cool, then chop finely. Set aside.

In mixer bowl, cream butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, until thoroughly combined. Beat in lemon peel and vanilla. Combine flour, baking power, salt, cinnamon and cardamom, mixing well. Add to creamed mixture, 1/3 at a time, mixing until combined. By hand, stir in almonds. (Batter should be stiff.)

Divide batter into fourths. Roll each into a cylinder about 2 inches in diameter. Place on a greased and floured baking sheet and bake at 325 abut 25 minutes or until rolls begin to brown.

Remove rolls from oven and let cool 25 minutes. Reduce oven temperature to 250. Slice rolls crosswise into 1/3 to 1/2 inch slices. Place cut side down on cookie sheets and return to oven for about 10 minutes or until dry. They will keep several weeks in a glass jar.

Number Of Servings:
Number Of Servings:
60
Personal Notes:
Personal Notes:
78 calories, 3 gm fat, 15 mg cholesterol, 34 mg sodium

 

 

 

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