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Title: Kummer's Unbeatable Biscotti
Categories: Cookie
Yield: 4 Dozen
| 1 1/4 | c | Whole almonds |
| 2 | c | Flour |
| 1 | c | Sugar |
| 1 | ts | 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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