Recipe#8041

Title: Biscotti 20

From: Syber12@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Low-Fat Almond-Cinnamon Biscotti 
 Date: 2 Mar 1997 05:57:10 -0700 
 Message-ID: CMM-RU.1.5.856924353.davidg@er7.rutgers.edu 

from Bon Appetit.
 3 large eggs
 1 Cup sugar
 1 teaspoon vanilla extract
 3/4 teaspoon almond extract
 3 Cups all purpose flour
 1/2 cup toasted almonds, chopped
 1 teaspoon ground cinnamon
 3/4 teaspoon baking soda
 1/4 teaspoon salt
 Preheat oven to 350 F. Grease 18"x12"x1" baking sheet. Combine first 4
 ingredients in bowl of heavy-duty electric mixer fitted with a paddle
 attachment. Beat until well blended. Mix flour, almonds, cinnamon, baking
 soda and salt in medium bowl. Gradually add to egg mixture, beating until
 blended (dough will be soft).
 Turn dough out onto floured surface and gather together. Roll dough between
 palms and work surface into 16-inch-long log. Transfer to prepared
 sheet. Flatten log to 1-inch thickness. Bake until light brown and cracked on
 top, about 30 minutes. Transfer sheet to rack; cool log 10 minutes. Reduce
 oven temperature to 325 F.
 Transfer warm log to work surface. Using serrated knife, cut log on sharp
 diagonal into 1/4 - to 1/3 - inch thick slices. Arrange on baking sheets.
 Bake 10 minutes per side. Transfer to racks and cool. (biscotti will harden
 while cooling). 
 Can be made ahead. Store airtight up to 1 week.
 Great with tea!