Biscotti toscani
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Biscotti toscani
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Last updated 6/12/2012 1:08:45 AM. Recipe ID 35394. Report a problem with this recipe.
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      Title: Biscotti toscani
 Categories: Cookie
      Yield: 36 Servings
    1/2 c  Whole almonds; toasted
    1/3 c  Butter
    3/4 c  Sugar
      2    Eggs
      1 ts Vanilla extract
    1/4 ts Almond extract
      2 ts Grated orange zest
  2 1/4 c  All-purpose flour
  1 1/2 ts Baking powder
    1/8 ts Nutmeg
    1/4 ts Salt
  From: Claribel Coronado 
  Date: 23 Oct 1994 09:38:36 -0400 In a mixing bowl cream butter and
  sugar until light and fluffy.  Beat in eggs, vanilla, almond extract
  and orange zest.  In a bowl combine the flour, baking powder, nutmeg
  and salt. Add to the creamed mixture, mixing until blended. Cut
  almonds into haves or thirds and fold in mix.
  Divide dough in half.  Place on a greased and floured baking sheet
  and form into two logs about 1/2 inch thick, 1 1/2 inches wide and 12
  inches long, spacing them at least 2 inches.Bake in the middle of a
  preheated 325 F oven for 25 minutes or until golden brown.
  Transfer from the baking sheet to a rack.  Let cool 5 minutes.  Place
  on a cutting board and with a serrated knife slice diagonally at 45
  degree angle about 1/2 inch thick.
  Lay the slices flat on the baking sheet and return to the oven for 10
  minutes, turning them over once, to dry slightly.  Let cool on a rack.
  Store in a tightly covered container. Makes 3 dozen.
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 35394 (Apr 03, 2005)

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