Cinnamon-Almond Biscotti
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Cinnamon-Almond Biscotti
  Biscotti    Cookies  
Last updated 6/12/2012 1:16:36 AM. Recipe ID 46551. Report a problem with this recipe.
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      Title: Cinnamon-almond biscotti
 Categories: Cookie
      Yield: 80 Servings
  1 3/4 c  Sugar
  1 1/4    Stick (3/4 cup) butter or
      1 ts Baking soda
      1 ts Baking powder
  1 1/4 ts Ground cinnamon
      5 lg Eggs
      1 tb Vanilla extract
      2    Squares (1 ounce each)
           -unsweetened chocolate;
           -grated or finely ground in
           -food processor or blender
      4 c  All-purpose flour
  1 1/2 c  Whole unblanced (natural)
           -almonds; toasted and
           -coarsely chopped

-------------------------EGG GLAZE------------------------------
      1    Egg beaten with:
      1 ts Water
  1. In a large bowl beat
  sugar, butter, baking soda, baking powder and cinnamon with an
  electric mixer until blended.
  2. Add eggs and extract; beat until smooth.  Stir in grated
  chocolate. With mixer on low speed, beat in flour, half at a time.
  Stir in almonds.  Cover dough and refrigerate 1 hour or until firm
  enough to shape.
  3. Position racks to divide oven in thirds.  Heat oven to 350.
  Lightly grease 2 cookie sheets.
  4. Divide dough in fourths.  On a lightly floured surface, roll out
  each portion of dough into a 12 inch log.  Place 2 logs 4 inches
  apart on each cookie sheet.  Brush with egg glaze.
  5. Bake 25 to 30 minutes, switching cookie sheets halfway through
  baking, until logs feel firm.  Loosen logs and cool on sheets 10
  minutes.  Reduce oven temperature to 275 degrees.
  6. Slide logs onto cutting board.  With a long serrated knife,
  carefully cut each log diagonally into 20 slices. Arrange slices
  upright on cookie sheets.
  7. Bake 20 minutes or until dry.  Remove to rack to cool completely.
  Store airtight.

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Recipe ID 46551 (Apr 03, 2005)

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