Biscotti Damaretti
Serving Size : 1
Ingredients for prepare Biscotti Damaretti
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 1/4 | cups | all-purpose flour |
| 2 1/2 | teaspoons | baking powder |
| 1/2 | cup | butter or margarine - softened |
| 1 | cup | sugar |
| 3 | | eggs |
| 2 | teaspoons | lemon peel - finely shredded |
| 1/4 | teaspoon | almond extract |
| 1 | pinch | saffron - if desired |
| 1/2 | cup | almonds - finely chopped,toast |
| 1 | | egg white |
recipe Biscotti Damaretti
Combine flour and baking powder. In large mixer bowl beat
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butter and sugar until blended. Beat in eggs, lemon peel, almond extract and
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saffron. Beat in flour mixture until well blended. Stir in almonds. Divide dough in half. Shape each portion into
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a 12x2x1-inch loaf. Place 6 inches apart on a lightly greased cookie sheet. Beat the egg
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white until foamy. Brush over tops of loaves. Bake in 375F oven 20
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to 25 minutes or until light brown. Cool on cookie sheet about 1 hour. Cut each loaf diagonally into 1/2-
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inch thick slices. Lay slices, cut side down, on cookie sheet. Bake in
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a 325F oven 10 minutes longer or until dry and crisp. Cool on wire rack.
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These cookies are good made several days ahead and stored in a paper
Biscotti Damaretti
bag to soften slightly. To store longer, place in a covered container. Makes about 36 cookies.
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