Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 3/4 c Flour; all purpose,
-unbleached
2 c Sugar
1 ts Baking powder
1/4 ts -Salt
4 Eggs;large, whole
1 ts Vanilla
1/2 ts Almond extract
1 2/3 c Almonds, whole, blanched
-toasted lightly chopped
-coarse

--------------------------EGG WASH-------------------------------
1 Egg, large;
1 ts -Water

In the bowl of an electric mixer fitted with the paddle attachment
blend the flour, the sugar, the baking powder, and the salt until the
mixture is combined well. In a small bowl, whisk together the whole
eggs, the yolks, the vanilla and the almond extract, add the mixture
to the flour mixture, beating until a dough is formed, and stir in
the almonds.
Turn the dough out onto a lightly floured surface, knead it several
times, and divide it into fourths. Working on 2 large buttered and
floured baking sheets, with floured hands form each piece of dough
into a flattish log 11 inches long and 2 inches wide, arrange the
logs at least 3 inches apart on the sheets, and brush them with the
egg wash. Bake the logs in a preheated 350F oven for 35 minutes and
let them cool on the baking sheets on racks for 10 minutes. On a
cutting board, cut the logs crosswise on the diagonal into 3/4" inch
slices, arrange them the biscotti, cut sides down, on the baking
sheets, and bake them in the 350F oven for 5 to 7 minutes on each
side, or until they are pale golden. Transfer the biscotti to racks
to cool and store them in airtight containers. MAKES ABOUT 56 BISCOTTI

Source: Gourmet magazine, December 1992

Browse by categories