"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Dot Marione's Biscotti Recipe

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This recipe for Dot Marione's Biscotti, by , is from Santelmo/Densmore 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!

Amelia Densmore


3 eggs

1 cup sugar

1 cup oil

2 tsp almond extract

3 cups flour

tsp salt

1 tsp baking powder

1 cup chopped almonds

Mix together in a large bowl the eggs, sugar, oil, and almond extract.

Add in the dry ingredients and mix together.

Work in the nuts with a wooden spoon. Dough will be very sticky.

Divide the dough into 4 strips which are approximately 2 inches wide. Place on a baking sheet which is either non-stick or sprayed with PAM. Sprinkle a mixture of sugar and cinnamon on top of the dough prior to baking.

Bake at 350 for 20-25 minutes until golden brown.

Take out of oven and place on cutting board. Cut the dough horizontally (or diagonally for longer biscotti) into strips about inch wide strips. Place the strips onto a clean, greased baking sheet and bake for another 12-15 minutes, turning once.




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