Recipe - Cinnamon-Almond Biscotti

1 Three fourths cup Sugar
1 One fourth Stick (Three fourths cup) butter or
margarine
1 teaspoon Baking soda
1 teaspoon Baking powder
1 One fourth teaspoon Ground cinnamon
5 lg Eggs
1 tablespoon Vanilla extract
2 Squares (1 ounce each)
unsweetened chocolate;
grated or finely ground in
food processor or blender
4 cup Allpurpose flour
1 One half cup Whole unblanced (natural)
almonds; toasted and
coarsely chopped

EGG GLAZE
1 Egg beaten with:
1 teaspoon Water

From: Chris Susalski DntlQueen@AOL.COM

Date: Wed, 17 Jul 1996 16:18:21 0400
1. In a large bowl beat sugar, butter, baking soda, baking powder and
cinnamon with an electric mixer until blended.

2. Add eggs and extract; beat until smooth. Stir in grated chocolate. With
mixer on low speed, beat in flour, half at a time. Stir in almonds. Cover
dough and refrigerate 1 hour or until firm enough to shape.

3. Position racks to divide oven in thirds. Heat oven to 350. Lightly
grease 2 cookie sheets.

4. Divide dough in fourths. On a lightly floured surface, roll out each
portion of dough into a 12 inch log. Place 2 logs 4 inches apart on each
cookie sheet. Brush with egg glaze.

5. Bake 25 to 30 minutes, switching cookie sheets halfway through baking,
until logs feel firm. Loosen logs and cool on sheets 10 minutes. Reduce
oven temperature to 275 degrees.

6. Slide logs onto cutting board. With a long serrated knife, carefully
cut each log diagonally into 20 slices. Arrange slices upright on cookie
sheets.

7. Bake 20 minutes or until dry. Remove to rack to cool completely. Store
airtight.

EATL Digest 16 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.