1 lb Natural unblanched almonds
1 c Granulated sugar
2 c All-purpose flour
1 c Firmly packed light brown
-sugar
1 ts Cinnamon
1 ts Double-acting baking powder
3 tb Unsalted butter; softened
2 lg Eggs; beaten lightly
EGG WASH
1 lg Egg -and-
2 tb Milk; beaten together
Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly Harmless)
Janet Morrissey
From: Terri Huggett huggett@sequent.com
From November 1987 issue of Gourmet, article on Biscotti. Toast the almonds
in jelly-roll pan in a preheated 375F oven for 10 minutes and let them
cool. In a blender or food processor grind fine one fourth of the almonds
with 1/4 cup of the granulated sugar and transfer the mixture to a large
bowl. Stir in the flour, the remaining 3/4 cup granulated sugar, the brown
sugar, the cinnamon, and the baking powder, add the butter, and stir the
mixture until it is combined. Stir in the remaining almonds, chopped
coarse, and the eggs and knead the dough in the bowl until it is combined.
Halve the dough and with floured hands form each half into a 15-by-4 inch
rectangle. Transfer the rectangles with spatulas to buttered and floured
baking sheets, brush them well with the egg wash, and bake them in the
upper third of a preheated 375F oven for 20-25 minutes, or until they are
golden brown and a skewer comes out clean. Cut the rectangles crosswise
into 3/4-inch-thick slices and let the slices stand in the turned off oven
for 15 minutes. Transfer the slices to racks, let them cool, and store them
in airtight containers. Makes about 36 biscotti.
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From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
36 Servings