Biscotti 1
Serving Size : 1
Ingredients for prepare Biscotti 1
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | almonds - unblanched |
| 1 | cup | white flour - unsifted |
| 1/2 | cup | whole-wheat flour |
| 1/2 | cup | turbinado sugar |
| 1 | teaspoon | baking soda |
| 3 | large | eggs |
| 1/2 | teaspoon | vanilla |
recipe Biscotti 1
Roast almonds in a 350F oven
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for 10-15 minutes until lightly browned. Cool to room temperature. Mix together dry ingredients in a large bowl reserving about
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1 cup. Lightly beat eggs and vanilla and add. Work mixture until dough coheres adding
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reserved dry ingredients if necessary. Add nuts and knead until they are evenly distributed. Divide into thirds and
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rest for a few minutes. Then shape into slabs about 1" wide and
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12-14" long. Place on a lightly oiled cookie sheet and bake at 300F for
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50 minutes. Cool on a rack for 5 minutes then cut diagonal bars 1/2" thick. Lay the cookies on
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their sides and return to the oven for 50 minutes. Store in a
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paper bag for 5-6 days before serving. Yield: about 4 dozen. The result
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depends heavily on your mixing technique and on the flour you use. If your first batch resembles
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a sack of small bricks, try (try) again.
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