Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Flour; unbleached, all purp 1 Egg yolk, large
1 c Sugar 1 ts Vanilla
1 ts Baking soda 1 tb Orange zest; freshly grated
1/4 ts -Salt 1 1/2 c Almonds, whole; toasted
2 Eggs, large -lightly chopped coarse

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

From the bakery in Greve, in Chianti, Italy.

In the bowl of an electric mixer, fitted with a paddle attachment,
blend the flour, the sugar, the baking soda and the salt until the
mixture is combined well. In a small bowl whisk together the whole
eggs, the yolk, the vanilla and the zest, 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 halve it. Working on a large buttered and floured baking
sheet, with floured hands form each piece of dough into a flattish
log 12 inches long and 2 inches wide, arrange the logs at least 3
inches apart on the sheet, and brush them with the egg wash. Bake the
logs in the middle of a preheated 300F for 50 minutes and them cool
on the baking rack for 10 minutes.
On a cutting board, cut the logs crosswise on the diagonal into 1/2
inch thick slices, arrange the biscotti, cut sides down, on the
baking sheet and bake them, in the 300F oven for 15 minutes on each
side. Transfer the biscotti to racks to cool and store them in
airtight containers. MAKES: about 48 BISCOTTI

SOURCE: Gourmet, December 1992

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