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Kummer's Unbeatable Biscotti

Author/Submitted by:
Servings: 4
Categories: Biscotti / Cookies / Desserts

1 1/4  c  Whole almonds
2  c  Flour
1  c  Sugar
1  t  Baking soda
  pn  Salt
3  lg  Eggs
1/2  ts  Vanilla extract

1. Preheat oven to 350 degrees Spread almonds on a baking sheet and toast for 8 to 10 minutes. Let cool and reduce oven temperature to 300 degrees. Line 2 baking sheets with foil, shiny-side up. 2. In mixer bowl, stir together the flour, sugar, soda and salt. In second bowl, lightly beat eggs and vanilla. Blend liquid ingredients into dry ingredients; the dough will be heavy and sticky. Add nuts, beating just until they begin to break. Turn out dough onto floured surface and fold over on itself a few times to distribute nuts. 3. Divide dough into 3 equal parts. Working with lightly floured hands on a lightly floured surface, roll each piece into a rope 1 inch wide and 12 to 14 inches long. Place on baking sheets, leaving 4 inches between logs. 4. Bake for 50 minutes. Remove from oven and cool 5 minutes. Gently peel foil and place bars on a cutting board. Using a sharp knife, cut on the diagonal into 1/2-inch slices. Place the cookies, cut sides up, on the baking sheets and toast in oven for 35 to 50 minutes, depending on how dark you like them. Makes 4 dozen. ** Newsday, Queens, New York -- Dining & Food section -- 27 Sep 95 ** Scanned and formatted for you by The WEE Scot -- paul macGregor

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