Title: Biscotti Di Prato
Categories: Bakery, Biscotti
Yield: 54 Cookies
2 1/2 c Flour + flour for sheet
1 ts Baking powder
1/2 ts Salt
4 lg Eggs
3/4 c Sugar
1 ts Orange peel, grated
1 1/2 ts Vanilla extract
1 c Toasted almonds, coarsly chopped
Preheat oven to 325 degrees F. Butter & flour large baking sheet.
On a piece of wax paper, sift flour, baking powder, baking soda &
salt.
In a large bowl, beat eggs & sugar until light & foamy. Beat in
orange peel & vanilla. Stir in dry ingredients. Stir in almonds.
On the baking sheet, shape the dough into two 4-by-2 inch logs
about 4 inches apart. Smooth the tops & sides with a rubber
spatula.
Bake the logs 30 minutes or until firm & golden. Remove from oven &
reduce oven heat to 275 degrees F. Cool 10 minutes.
Slide a metal spatula under the logs and transfer them to a cutting
board. With a large chef's knife cut the logs diagonally into 1/2
inch slices. The best way to do this is to place the tip of the
knife on the board then press down firmly. This will cut cleanly
through the almonds, and the cookies will be less likely to
crumble. Caramelized. Watch closely to prevent burning. Let cool
slightly then serve or refrigerate for later.
Jo Merrill Ex, 1 Fat Ex, 1/2 Fruit Ex, 60 cal Opt Ex
