Lemony Almond Biscotti
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Lemony Almond Biscotti
  Biscotti    Almonds  
Last updated 6/12/2012 1:27:19 AM. Recipe ID 62145. Report a problem with this recipe.
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      Title: Lemony almond biscotti
      Yield: 40 Servings
  2 1/4 c  All-purpose flour
    1/3 c  Slivered almonds -- chopped
           And toasted
      1 ts Baking powder
    1/4 ts Salt
    3/4 c  Sugar
      2 tb Vegetable oil
      2    Eggs
      3 tb Minced lemon rind
    1/4 c  Fresh lemon juice
           Vegetable cooking spray
      1    Egg white -- lightly beaten
  Combine flour and next 3 ingredients, and set aside. Combine sugar,
  oil, and eggs in a large bowl; beat at high speed of an electric
  mixer until thick and pale (about 5 minutes). Add lemon rind and
  lemon juice, and beat until well blended. Stir in flour mixture until
  well blended.
  Turn dough out onto a lightly floured surface, and divide dough into 2
  equal portions. Shape each portion into an 11-inch-long roll. Place
  cookie rolls about 2 inches apart on a large baking sheet coated with
  cooking spray, and flatten each roll to an 1-inch thickness. Brush
  rolls with egg white.
  Bake at 350 degrees for 20 minutes. Remove rolls from baking sheet to
  a wire rack, and let cool. Slice each roll diagonally into 20
  (1/2-inch) slices. Place slices on baking sheet. Bake at 350 degrees
  for 20 minutes or until dry. Cool completely on wire racks. Yield: 40
  cookies (serving size: 1 cookie).

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Recipe ID 62145 (Apr 03, 2005)

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