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Print this Recipe    Biscotti 53

Biscotti di Prato

6 oz blanched whole almonds
2 1/2 C. flour
2 C. sugar
1/4 t. salt
1/4 t. baking soda
3 eggs

Preheat oven to 350. Spread almonds on baking sheet and toast until
lightly golden coarsely chop 1/2 of the almonds, leaving the others
whole butter 2 large baking sheets.

Mix flour, sugar, salt and baking soda together. Beat in the eggs,
and then the almonds, to obtain a firm dough. Knead the dough
briefly, then divide it into 4 pieces. Roll each piece into a
cylinder 15" long and 1.5" in diameter. Place 2 rolls on each sheet
and bake for 15-20 minutes or until lightly browned.

Carefully transfer the rolls to a cutting board and slice each
diagonally into .5" thick slices (you will recognize the charactaristic
biscotti look). Set wire racks on baking sheets and lay the biscotti
on them. Bake 20-30 minutes. Makes 6 dozen which keep indefinately
in a wire tin excellent dipped in coffee, tea or dessert wine.

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