Title: Biscotti di prato #3
 Categories: Cookie
      Yield: 36 Servings
 
  2 1/2 c  Plain flour
    180 g  Whole almonds
      1 c  Sugar
      2    Eggs
      1 pn Salt
      1 ts Baking soda
           Little milk or beaten egg
           -for glazing
 
  From: viv@higgs.ph.unimelb.edu.au (Viviane Buzzi)
  
  Date: Fri, 18 Feb 94 21:30:30 +1100 Place the flour in a mound on a
  bench. Make a well in the centre, put the almonds, sugar, egg, salt
  and baking soda in the well and mix these ingredients together.
  Slowly mix in the flour, a little at a time.  Knead dough until
  smooth. Divide dough into 4 pieces and roll each piece into a long
  strip, about 1.25 cm in diameter. Place the strips on a greased
  baking sheet about 5cm apart. Brush with the milk or egg wash and
  bake in a pre-heated 350F oven for 30 minutes until lightly browned.
  Remove from the oven and slice the strips into 2cm slices.  Return
  the biscotti to the oven and bake for 10 minutes or until they are
  golden brown.  Store in an airtight container. They keep quite well
  for a couple of weeks. Makes several dozen.
  
  Use a serrated knife to slice the biscotti or they won't slice
  properly.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /COOKIES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe