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Biscotti Di Prato Recipe | |
Italian Potpourri | |
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Ingredients:
3/4 cup whole almonds3 eggs 1 tsp. vanilla extract 1/4 tsp almond extract 2 Cups unbleached all-purpose flour 7/8 Cup sugar 1 tsp. baking soda Dash of salt
Directions:
Place nuts in shallow pan & bake in 350-degree oven for 8-10 minutes. Let cool. In small bowl beat eggs,vanilla,& almond extract with wire whisk. In separate bowl, combine flour, sugar,soda & salt. Add egg mixture and mix until blended. About 1 minute. Cut nuts into halves and mix in. Divide dough in half. On greased and floured baking sheet,pat out dough into 2 logs, about 1/2 inch thick, 1 1/2 inches wide & 12 inches long, spacing about 2 inches apart. Bake in center of 300-degree oven for 50 minutes or until golden. Transfer to rack and let cool 5 minutes. Place on cutting board and slice diagonally with serrated knife about 1/2 inch thick. Lay slices flat on backing sheet and bake at 275-degrees 20-25 minutes ot until toasted, turning over once to dry other side.Makes about 3 1/2 dozen.
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