Recipe#8039

Title: Biscotti 18

From: "Todd G. Panter" tpanter@hiwaay.net 
 Newsgroups: rec.food.baking 
 Date: Mon, 20 Jan 1997 16:08:46 -0600 
 Message-ID: <32E3ECEE.69BE@hiwaay.net> 

3/4 cup whole almonds
 3 eggs
 1 teaspoon vanilla
 1/4 teaspoon almond extract
 2 cups unbleached or all-purpose flour
 7/8 cup sugar
 1 teaspoon baking soda
 Dash of salt
 Place nuts in a shallow pan and bake in a preheated 350 degree oven
 for 8 to 10 minutes, or until golden brown.  Let cool.  In a small
 bowl beat eggs, vanilla and almond extract with a wire whisk.  In
 a mixing bowl combine flour, sugar, baking soda and salt.  Add egg
 mixture and mix until blended, about 1 minute.  Cut nuts into halves
 or thirds and mix in.  Divide dough in half.
 On a greased and floured baking sheet, pat out dough into two logs
 about 1/2 inch thick, 1 1/2 inches wide and 12 inches long, spacing
 them at least 2 inches apart.  Bake in the middle of a preheated
 300 degree oven for 50 minutes or until golden brown.  Transfer
 from the baking sheet to a rack.  Let cool 5 minutes.  Place on a
 cutting board.  With a serrated knife slice diagonally at a 45
 degree angle about 1/2 inch thick.  Lay the slices flat on the
 baking sheet and return to a 275 degree oven for 20 to 25 minutes
 or until toasted, turning them over once to dry the other side.
 Store in a tightly covered container.
 Chocolate Glaze variation.  Coarsely chop 3 ounces semisweet
 chocolate and place in a small pan that fits snugly over a saucepan
 of barely simmering water.  heat until chocolate melts.  Stir to
 blend.  Or place chocolate in a microwave-safe bowl and microwave
 on medium for 2 minutes or until chocolate melts.  Stir to blend.
 With a spatula spread over entire top surface of cookies.  Let cool
 at room temperature until set.
 Makes about 3 1/2 dozen.