Basic Biscotti
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4 oz blanched almonds
2 1/2 c. flour
2 c. granulated sugar
1/4 t. salt
1/4 t. baking soda
3 eggs
Preheat oven to 350 degrees Fahrenheit. Spread almonds on a baking sheet and
toast them in oven until lightly golden. Let cool. Coarsely chop half the
nuts. Butter 2 large baking sheets.
Mix flour, sugar, salt and baking soda. Beat in eggs, then whole and chopped
nuts. Mix to obtain a firm dough. Knead briefly, then divide dough into 4 pieces.
On a floured work surface, roll each piece under your hands into a cylinder 15
inches long and about 1 1/2 inches in diameter. Place 2 rolls, well separated,
on each baking sheet and bake 15-20 minutes, until very lightly browned and firm
to the touch.
With a spatula, carefully transfer the rolls to a cutting board and slice each
one diagonally into cookies about 1/2-inch thick. Set wire racks on the baking
sheets and lay out the biscotti on them.
Return them to the oven for 20-30 minutes, or until very firm and crisp. Cool on
the racks, then transfer them to a tin for long keeping.
Try adding 1 1/2-to-2 tablespoons of unsweetened cocoa powder to this recipe
for a nice variation.
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