Biscotti 1
Yield
4 dozenPrep
20 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
almonds
unblanched |
*
|
| 1 | cup |
all-purpose flour
unsifted |
|
| ½ | cup |
whole-wheat flour
|
|
| ½ | cup |
turbinado sugar
|
*
|
| 1 | teaspoon |
baking soda
|
|
| 3 | large |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
almonds
unblanched |
*
|
| 237 | ml |
all-purpose flour
unsifted |
|
| 118 | ml |
whole-wheat flour
|
|
| 118 | ml |
turbinado sugar
|
*
|
| 5 | ml |
baking soda
|
|
| 3 | large |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Roast almonds in a 350℉ (180℃) F oven for 10 to 15 minutes until lightly browned.
Cool to room temperature.
Mix together dry ingredients in a large bowl reserving about 1 cup.
Lightly beat eggs and vanilla and add.
Work mixture until dough coheres adding reserved dry ingredients if necessary.
Add nuts and knead until they are evenly distributed.
Divide into thirds and rest for a few minutes.
Then shape into slabs about 1 inch wide and 12 to 14 inch long.
Place on a lightly oiled cookie sheet and bake at 300℉ (150℃) for 50 minutes.
Cool on a rack for 5 minutes then cut diagonal bars ½ inch thick.
Lay the cookies on their sides and return to the oven for 50 minutes.
