Page 267 - Harrington Family Recipes

Biscotti

Serving Size : 36 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c almonds -- whole
2 c flour -- unsifted
1 c sugar
1 tsp baking soda
1 pinch salt
3 lg eggs
1/2 tsp vanilla

Roast nuts in 350-degree oven until lightly browned, about 10-15 minutes.
Reduce oven temperature to 300 degrees.

Line two cookie sheets with parchment, or butter and flour sheets.

Place flour, sugar, baking soda and salt in a bowl. Stir to just mix. In
a small bowl lightly beat eggs with vanilla. Make a well in the flour
mixture and pour in the eggs. Start to stir in flour from the sides until
it is completely incorporated. Dough will be fairly sticky. Press nuts
into dough. Let dough sit for 5 minutes.

Divide the dough in half, and roll out to the size of 4 by 12 inches, and
about 1/2 inch thick. Do the same with the remaining dough. You may need
to use a bit more flour.

Transfer dough to baking sheets. Bake 40 minutes. Be sure oven is no
higher than 300 degrees.

Remove from oven and from baking sheet and transfer to a cutting board.
With a serrated knife, cut into 1/2-inch-wide slices. Place biscotti, cut
side down, on baking sheets and bake for an additional 30-35 minutes
depending on how dark you want them. Cool on a rack. These cookies
improve with age.

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Per Serving (excluding unknown items): 88 Calories; 4g Fat (35.6% calories
from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 18mg
Cholesterol; 45mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
Fat; 1/2 Other Carbohydrates.

NOTES : Have made these several times. Got the recipe from the
Oakland Tribune, which said that this was the best
biscotti. The recipe came from Corby Kummer, a senior

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