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Ingredientes
- 3 lrg Large eggs
- 1 c. sugar
- 1 tsp vanilla
- 3/4 tsp almond extract
- 3 c. flour
- 1/2 c. minced toasted almonds
- 1 tsp cinnamon
- 3/4 tsp baking soda
- 1/4 tsp salt
Direcciones
- Preheat oven to 350 F. Grease 18X12X1-inch baking sheet. Combine first 4 ingredients in bowl of heavy duty mixer w/paddle (can also be done in food processor). Beat till well blended. In medium bowl mix flour, almonds, cinnamon, soda and salt. Gradually add in egg mix to flour till blended (dough will be soft)
- Turn dough onto floured surface and gather together. Roll dough between palms and work into 16-inch long log. Transfer to baking sheet. Flatten log to 1-inch thickness. Bake till light brown and cracked on top, about 30 min. Transfer log to rack; cold 10 min. Reduce temperature to 325 F.
- Transfer hot log to work surface. Using serrated knife, cut log on sharp diagonal in ¼O to 1/3O thick slices. Arrange cookies, lying down, on baking sheets (no grease). Bake 10 min per side. Transfer to racks to cold. Biscotti will harden while cooling.
- Store in airtight container up to 1 week. Freezes well. Thaw at room temperature.
- NOTES : I found this recipe in Bon Appetit magazine internet site awhile ago. And it's wonderful. The finished cookies freeze well and travel well. I've made it with pecans instead of almonds and with chocolate chips. It is also wonderful and festive to dip half the finished cookie in melted chocolate, then place on wax paper to harden. (It is then no longer low fat! But even more delicious.)
- For best results: slice thinly and store in an airtight container to stay cruncy. Enjoy
