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Print this Recipe    Biscotti 60

BISCOTTI DI PRATTO
Yield: 6 dozen

1/4 c almonds, blanched
3/4 c almonds, whole unblanched
4 eggs, divided
1 ts vanilla
1/4 ts almond extract
2 1/4 c flour
1 c sugar, white
1 ts baking soda
1 pn salt

Preheat oven to 350 degrees.

On a baking sheet, roast blanched and unblanched almonds until
blanched almonds start to brown, shaking pan occasionally; 5 to 8
minutes. Remove blanched almonds, place in blender container and
grind until it turns to powder. Set aside. Meanwhile, return
whole almonds to oven 2 to 3 minutes longer. Remove and chop whole
almonds roughly with knife, leaving large chunks. Set aside. Turn
oven down to 300 degrees. Grease baking sheet & dust with flour;
set aside. In a small bowl, beat 3 eggs, vanilla & extract. In
large bowl, mix together flour, sugar, baking soda, salt and ground
almonds.

Make a well in the center and add the eggs, blending to gradually
incorporate all of flour mixture. You should have a stiff dough.
If it is too stiff to hold together, add a little water. Add the
crushed almonds and knead them evenly into the dough. Divide dough
into 3 portions. Form each into a long log, rounded or slightly
oval (about 1 1/2 inches in dia- meter). It will flatten as it
bakes. Place on prepared baking sheet. Bake 45 - 50 minutes. Remove
from oven and let rest 5 minutes. Turn oven down to 275 degrees.
With a serrated knife, cut logs into 3/4" slices. (NOTE: Unlike
slicing a loaf of bread, straight across its width, cut biscotti
on a 45 degree angle.) Lay slices flat on 2 baking sheets. Return
to oven for 20 - 25 minutes, turning slices 1/2 way through baking
time. Remove from oven; allow to cool completely before sealing in
containers. They will stay fresh up to 1 month.

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