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Almond Biscotti Recipe

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This recipe for Almond Biscotti is from The Hope Legacy 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!


Category:
Category:

Ingredients:  
Ingredients:  
1 box Almond paste (7 oz.), grated
1 stick (8 Tbsp.) very cold butter, grated
1¾ cups flour
½ cup sugar
1 tsp. baking powder
¼ tsp. salt
1 cup sliced almonds
4 large egg whites (no larger)
½ tsp. vanilla extract

Directions:
Directions:
Preheat oven to 350ºF.
Line a cookie sheet with parchment or foil.
In a medium bowl, add grated almond paste, butter, flour, sugar, baking powder, and salt. Mix together well, with fork or pastry cutter until crumbly.
Add sliced almonds.
Whisk together egg whites and vanilla until frothy. Add them and mix until dough holds together.
Turn the dough out onto a lightly floured counter and roll dough into a 2-inch thick log.
Cut the log in half and roll each piece 10 inches long.
Transfer the rolls to the prepared cookie sheet. Flatten rolls to ¾-inch thickness.
Bake 30 - 35 minutes or until golden.
Cool the cookie sheet on a wire rack for 10 minutes.
Cut the rolls into 3/4" diagonal slices. Return slices to a cookie sheet with the cut side down.
Bake 8 - 12 minutes or until golden. (shorter time = less "crispy")
Flip slices over and bake for another 8 - 12 minutes. (shorter time = less "crispy")
Cool on a wire rack and store in an air-tight container for 2 - 3 weeks.

Number Of Servings:
Number Of Servings:
22 biscotti
Preparation Time:
Preparation Time:
Approx. 1 hour to 1 hr 15 min., including baking
Personal Notes:
Personal Notes:
If you bake them a minute or two longer on each side, they will be crunchier. I like them slightly less crunchy, so I only bake from 8 - 10 minutes on each side.

 

 

 

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