Basic biscotti
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Basic biscotti
  Biscotti    Cookies    Italian    Basics  
Last updated 6/12/2012 12:51:45 AM. Recipe ID 13388. Report a problem with this recipe.
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      Title: Basic biscotti
 Categories: Cookies, Italian
      Yield: 36 Servings
 
      4 oz Blanched almonds
  2 1/2 c  Flour
  1 3/4 c  Granulated sugar
    1/4 ts Salt
    1/4 ts Baking soda
      3    Eggs
 
  PREHEAT OVEN TO 350F. Spread almonds on a baking sheet and toast them
  in oven until lightly golden. Let cool. Coarsely chop half the nuts.
  Butter 2 large baking sheets. Mix flour, sugar, salt and baking soda.
  Beat in eggs, then whole and chopped nuts. Mix to obtain a firm
  dough. Knead briefly, then divide dough into 2 pieces. On a floured
  work surface, roll each pieceunder your hands into a cylinder 15
  inches long and about 1 1/2 inches in  diameter. Place 2 rolls, well
  separated, on each baking sheet and bake 15  to 20 minutes, until
  very lightly browned and firm to the touch. With a spatula, carefully
  transfer the rolls to a cutting board and slice each onediagonally
  into cookies about 1/2-inch thick. Set wire racks on the baking
  sheets and lay out the biscotti on them. Return them to the oven for
  20 to 30 minutes, or until very firm and crisp. Cool on the racks,
  then transfer them to a tin for long keeping.
  
  Try adding 1 1/2-to-2 tablespoons of unsweetened cocoa powder to this
  recipe for a nice variation.
  
  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
 




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Recipe ID 13388 (Apr 03, 2005)

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