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Biscotti - Yen
Author/Submitted by: fwy@cs.brown.edu (Felix Yen)
Servings: 1
Categories:
Biscotti
/
Cookies
/
Desserts
Ingredients: 1
cup
almonds,
unblanched
cup
white flour,
unsifted
1/2
cup
whole-wheat flour 1/2
cup
turbinado sugar
teaspoon
baking soda 3
large
eggs 1/2
teaspoon
vanilla
Directions:
Roast almonds in a 350F oven for 10-15 minutes until lightly browned.
Cool to room temperature. Mix together dry ingredients in a large bowl
reserving about 1 cup. Lightly beat eggs and vanilla and add. Work
mixture until dough coheres adding reserved dry ingredients if necessary.
Add nuts and knead until they are evenly distributed. Divide into thirds
and rest for a few minutes. Then shape into slabs about 1" wide and
12-14" long. Place on a lightly oiled cookie sheet and bake at 300F for
50 minutes. Cool on a rack for 5 minutes then cut diagonal bars 1/2"
thick. Lay the cookies on their sides and return to the oven for 50
minutes. Store in a paper bag for 5-6 days before serving. Yield: about
4 dozen.
The result depends heavily on your mixing technique and on the flour you
use. If your first batch resembles a sack of small bricks, try (try)
again.
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