Biscotti
the result depends heavily on your mixing technique and on the flour
ItalianOtherEasy30 minBy Northstar
Ingredients
Servings
4
- 1-3/4 cups white flour, unsifted
- 1/2 cup whole wheat flour
- 1/2 cup turbinado sugar
- 1-1/2 tsp. baking soda
- 3 large eggs
- 1/2 tsp. vanilla
- 1 cup unblanched almonds
Instructions
- 1
Roast almonds in a 350F oven for 10-15 minutes until lightly browned.
- 2
Cool to room temperature.
- 3
Mix together dry ingredients in a large bowl reserving about 1 cup.
- 4
Lightly beat eggs and vanilla and add.
- 5
Work mixture until dough coheres adding reserved dry ingredients if necessary.
- 6
Add nuts and knead until they are evenly distributed.
- 7
Divide into thirds and rest for a few minutes.
- 8
Then shape into slabs about 1" wide and 12-14" long.
- 9
Place on a lightly oiled cookie sheet and bake at 300F for 50 minutes.
- 10
Cool on a rack for 5 minutes then cut diagonal bars 1/2" thick.
- 11
Lay the cookies on their sides and return to the oven for 50 minutes.
- 12
Store in a paper bag for 5-6 days before serving.
Tags
italianamerican