Biscotti Alla Mandoria
Batch Pasta Frolla
Whole almonds OR
Line cookie sheet or jellyroll pan with parchment or buttered wax
Prepare Pasta Frolla and place dough on lightly floured work
surface. Evenly knead in almonds without overworking the dough.
Divide dough in half. Roll each portion into 12-inch-long cylinder.
Place cylinders about 3-inches apart on prepared pan.
Bake on middle rack at 350 degrees about 25 minutes, or until
dough is firm but not dry. Cool on pan. Using sharp serrated knife,
slice baked cylinders of dough about 1/2-inch thick. Arrange slices
on pan, cut side down. Bake again about 20 minutes, or until biscotti
are light golden. Cool on pan. Store in tightly covered plastic
container or tin.
SOURCE: The News Tribune, April 1992 Typos: Kathryn L. Cone