Biscotti d'amaretti
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Biscotti d'amaretti
  Biscotti    Cookies  
Last updated 6/12/2012 1:08:45 AM. Recipe ID 35377. Report a problem with this recipe.
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      Title: Biscotti d'amaretti
 Categories: Cookie
      Yield: 36 Servings
 
  3 1/4 c  All-purpose flour
  2 1/2 ts Baking powder
    1/2 c  Butter or margerine;
           -softened
      1 c  Sugar
      3    Eggs
      2 ts Lemon peel; finely shredded
    1/4 ts Almond extract
      1 pn Saffron; if desired
    1/2 c  Almonds; finely chopped,
           -toasted
      1    Egg white
 
  Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly
  Harmless) Janet Morrissey
  
  From: Shoprite Super Markets Italian Cookbook, Posted by Fred Peters.
  Combine flour and baking powder.  In large mixer bowl beat butter and
  sugar until blended.  Beat in eggs, lemon peel, almond extract and
  saffron. Beat in flour mixture until well blended. Stir in almonds.
  
  Divide dough in half.  Shape each portion into a 12x2x1-inch loaf.
  Place 6 inches apart on a lightly greased cookie sheet.  Beat the egg
  white until foamy.  Brush over tops of loaves.  Bake in 375F oven 20
  to 25 minutes or until light brown.  Cool on cookie sheet about 1
  hour.  Cut each loaf diagonally into 1/2-inch thick slices.  Lay
  slices, cut side down, on cookie sheet. Bake in a 325F oven 10
  minutes longer or until dry and crisp. Cool on wire rack. These
  cookies are good made several days ahead and stored in a paper bag to
  soften slightly. To store longer, place in a covered container. Makes
  about 36 cookies.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /COOKIES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 35377 (Apr 03, 2005)

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