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Biscotti Crocanti

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Recipe

Biscotti Crocanti recipe

 

Yield

2 dozen

Prep

20 min

Cook

20 min

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
4 large eggs
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½ cup butter
melted
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¾ cup sugar
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3 ½ cups all-purpose flour
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1 teaspoon almond extract
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1 teaspoon anise extract
*
3 teaspoons baking powder
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1 cup almonds
scalded with skins
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Ingredients

Amount Measure Ingredient Features
4 large eggs
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118 ml butter
melted
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177 ml sugar
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828 ml all-purpose flour
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5 ml almond extract
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5 ml anise extract
*
15 ml baking powder
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237 ml almonds
scalded with skins
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Directions

Beat eggs one minute.

Add sugar, butter flavorings, flour and baking powder.

Mix and knead for a few minutes.

Divide into 3 parts. Roll length of cookie sheet, grated.

Brush with milk on top. If smaller cookies are preferred, make 4 rolls.

Bake at 350℉ (180℃)., cool. Slice diagonal with sharp knife.

Place cookies on cookie sheet.

Bake 5 to 8 minutes at 425 degrees F. or until lightly browned.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

how long to keep in oven before slicing

 

 

Nutrition Facts

Serving Size 227g (8.0 oz)
Amount per Serving
Calories 81932% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 273mg 91%
Sodium 237mg 10%
Total Carbohydrate 41g 41%
Dietary Fiber 3g 12%
Sugars g
Protein 36g
Vitamin A 19% Vitamin C 0%
Calcium 12% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
 

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