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LOCATION: Recipes >> Cookies Bar >> Biscotti 46

Print this Recipe    Biscotti 46

Biscotti D'Amaretti

3 1/4 c flour, all-purpose
2 1/2 ts baking powder
1/2 c butter or margerine, softened
1 c sugar
3 eggs
2 ts lemon peel, finely shredded
1/4 ts almond extract
1 pinch saffron, if desired
1/2 c almonds,finely chopped,toasted
1 egg white

Combine flour and baking powder. In large mixer bowl beat butter
and sugar until blended. Beat in eggs, lemon peel, almond extract
and saffron. Beat in flour mixture until well blended. Stir in
almonds.

Divide dough in half. Shape each portion into a 12x2x1-inch loaf.
Place 6 inches apart on a lightly greased cookie sheet. Beat the
egg white until foamy. Brush over tops of loaves. Bake in 375F
oven 20 to 25 minutes or until light brown. Cool on cookie sheet
about 1 hour. Cut each loaf diagonally into 1/2-inch thick slices.
Lay slices, cut side down, on cookie sheet. Bake in a 325F oven
10 minutes longer or until dry and crisp. Cool on wire rack.
These cookies are good made several days ahead and stored in a
paper bag to soften slightly. To store longer, place in a covered
container. Makes about 36 cookies.

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