Title: Biscotti di prato #1
 Categories: Cookie
      Yield: 48 Servings
 
      1 c  Whole; unblanched almonds
      2 c  Unsifted; unbleached flour
      1 c  Sugar
      1 ts Baking soda
      1 pn Salt
      3 lg Eggs
    1/2 ts Vanilla
 
  Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly
  Harmless) Janet Morrissey
  
  From: chrisl@sequent.UUCP (Chris Lorenz)
  
  From the Atlantic Monthly
  
  This recipe makes about 4 dozen very crunchy biscotti.  I've never put
  chocolate on the biscotti.
  
  You need two 12x15 inch (approx.) cookie sheets.  Butter and flour
  ONE of the cookie sheets.  The oven should be at 350 to roast the
  almonds, and
      300    to bake the biscotti. Total baking time for the biscotti is
  about 2 hours. You also need to have handy and ready a surface for
  kneading the biscotti dough and a surface for cutting the baked
  biscotti.
  
  Roast the almonds in a 350 degree often until lightly browned (10-15
  minutes).  Cool nuts completely.  Lower the oven temperature to 300.
  
  In a medium bowl, stir together the dry ingredients (flour, sugar,
  baking soda, salt) just to mix.  Separate out about 1/2 cup of this
  mixture, and spread SOME of the reserved 1/2 cup onto your kneading
  surface.
  
  In a small bowl or measuring cup, lightly beat together the eggs and
  vanilla.
  
  Make a well in the flour mixture in the medium bowl and pour in the
  egg/vanilla mixture.  Stir the flour into the egg mixture from the
  outside of the well. Continue combining until the mixture is too
  stiff to stir. Turn the mixture out onto your kneading surface, which
  should already be floured with some of the reserved dry ingredients.
  
  With floured hands (use some of the reserved dry ingredients for this
  if you want), fold the dough over itself until it coheres. Use the
  rest of the reserved dry ingredients for your hands and the work
  surface, if necessary.
  
  Press the nuts into the dough and keep folding the dough over itself
  until the nuts are evenly distributed.
  
  Let the dough sit a few minutes so the flour absorbs the liquid
  completely, making the dough less sticky.
  
  Divide the dough into 3 equal pieces.  Roll each piece with your
  hands so that the pieces are elongated into strips about 1" wide and
  12"-14" long. ***
  
  Place the strips on the buttered/floured baking sheet, leaving about
  4" between each strip.  If you want somewhat wider strips, flatten
  the strips with your hands to a width of 2".
  
  Bake for about 50 minutes at 300.  Let the strips cool for 5 minutes,
  and them remove them with a spatula to a cutting surface.
  
  Using a sharp knife and making downward strokes, cut the strips into
  diagonal bars about 1/2" wide.
  
  Lay the cut biscotti on their sides on the two baking sheets.
  
  Toast 35-50 minutes, depending on how dark (and crunchy?) you want
  them.
  
  *** To make much wider strips, divide the dough into two strips, same
  length (12"-14"). Each cookie will be about 6" long. This should make
  about
        2    dozen cookies.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /COOKIES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe