Biscotti di prato #2
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Biscotti di prato #2
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Last updated 6/12/2012 1:08:45 AM. Recipe ID 35382. Report a problem with this recipe.
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      Title: Biscotti di prato #2
 Categories: Cookie
      Yield: 72 Servings
 
      6 oz Blanched whole almonds (i
           -skip the blanching; tho')
  2 1/2 c  Flour
      2 c  Sugar
    1/4 ts Salt
    1/4 ts Baking soda
      3    Eggs
 
  Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly
  Harmless) Janet Morrissey
  
  From: thomasl@copper.ucs.indiana.edu ((thomasl)) here it is, the
  actual authentic biscotti as given to me by my friend ann her
  husbands family is italian and they eat very well these are crispy
  and brittle and the recipe makes a lot but i not enough!
  
  preheat oven to 350 spread almonds on baking sheet and toast until
  lightly golden coarsely chop 1/2 of the almonds, leaving the others
  whole butter 2 large baking sheets
  
  mix flour, sugar, salt and baking soda together beat in the eggs, and
  then the almonds, to obtain a firm dough knead the dough briefly,
  then divide it into 4 pieces roll each piece into a cylinder 15" long
  and 1.5" in diameter place 2 rolls (well-separated!) on each sheet
  and bake for 15-20 min. (until lightly browned)
  
  Carefully transfer the rolls to a cutting board and slice each
  diagonally into .5" thick slices (you will recognize the
  charactaristic biscotti look) set wire racks on baking sheets and lay
  the biscotti on them bake 20-30 min. makes 6 dozen which keep
  indefinately in aa wire tin excellent dipped in coffee, tea or
  dessert wine.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /COOKIES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 35382 (Apr 03, 2005)

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