Biscotti #03
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Biscotti #03
  Biscotti    Cookies  
Last updated 6/12/2012 1:08:44 AM. Recipe ID 35363. Report a problem with this recipe.
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      Title: Biscotti #03
 Categories: Cookie
      Yield: 48 Servings
 
      1 c  Unblanched almonds
  1 3/4 c  White flour; unsifted
    1/2 c  Whole wheat flour
    1/2 c  Turbinado sugar
  1 1/2 ts Baking soda
      3 lg Eggs
    1/2 ts Vanilla
 
  Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly
  Harmless) Janet Morrissey
  
  From: fwy@cs.brown.edu (Felix Yen) The result depends heavily on your
  mixing technique and on the flour you use. If your first batch
  resembles a sack of small bricks, try (try) again.
  
  Roast almonds in a 350F oven for 10-15 minutes until lightly browned.
  Cool to room temperature.  Mix together dry ingredients in a large
  bowl reserving about 1 cup. Lightly beat eggs and vanilla and add.
  Work mixture until dough coheres adding reserved dry ingredients if
  necessary. Add nuts and knead until they are evenly distributed.
  Divide into thirds and rest for a few minutes. Then shape into slabs
  about 1" wide and 12-14" long. Place on a lightly oiled cookie sheet
  and bake at 300F for 50 minutes. Cool on a rack for 5 minutes then
  cut diagonal bars 1/2" thick. Lay the cookies on their sides and
  return to the oven for 50 minutes. Store in a paper bag for 5-6 days
  before serving. Yield: about 4 dozen.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /COOKIES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 35363 (Apr 03, 2005)

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