Biscotti toscani

36 Servings

Ingredients

Quantity Ingredient
½ cup Whole almonds; toasted
⅓ cup Butter
¾ cup Sugar
2 Eggs
1 teaspoon Vanilla extract
¼ teaspoon Almond extract
2 teaspoons Grated orange zest
2¼ cup All-purpose flour
1½ teaspoon Baking powder
⅛ teaspoon Nutmeg
¼ teaspoon Salt

Directions

From: Claribel Coronado <claribel@...> Date: 23 Oct 1994 09:38:36 -0400 In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract and orange zest. In a bowl combine the flour, baking powder, nutmeg and salt. Add to the creamed mixture, mixing until blended. Cut almonds into haves or thirds and fold in mix.

Divide dough in half. Place on a greased and floured baking sheet and form into two logs about ½ inch thick, 1½ inches wide and 12 inches long, spacing them at least 2 inches.Bake in the middle of a preheated 325 F oven for 25 minutes or until golden brown.

Transfer from the baking sheet to a rack. Let cool 5 minutes. Place on a cutting board and with a serrated knife slice diagonally at 45 degree angle about ½ inch thick.

Lay the slices flat on the baking sheet and return to the oven for 10 minutes, turning them over once, to dry slightly. Let cool on a rack.

Store in a tightly covered container. Makes 3 dozen.

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