Recipe - Quaresimali (Lenten Almond Biscuits)

1 pound Natural unblanched almonds
1 cup Granulated sugar
2 cup Allpurpose flour
1 cup Firmly packed light brown
sugar
1 teaspoon Cinnamon
1 teaspoon Doubleacting baking powder
3 tablespoon Unsalted butter; softened
2 lg Eggs; beaten lightly

EGG WASH
1 lg Egg and
2 tablespoon Milk; beaten together

Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly Harmless)
Janet Morrissey

From: Terri Huggett huggett@sequent.com

From November 1987 issue of Gourmet, article on Biscotti. Toast the almonds
in jellyroll pan in a preheated 375F oven for 10 minutes and let them
cool. In a blender or food processor grind fine one fourth of the almonds
with One fourth cup of the granulated sugar and transfer the mixture to a large
bowl. Stir in the flour, the remaining Three fourths cup granulated sugar, the brown
sugar, the cinnamon, and the baking powder, add the butter, and stir the
mixture until it is combined. Stir in the remaining almonds, chopped
coarse, and the eggs and knead the dough in the bowl until it is combined.
Halve the dough and with floured hands form each half into a 15by4 inch
rectangle. Transfer the rectangles with spatulas to buttered and floured
baking sheets, brush them well with the egg wash, and bake them in the
upper third of a preheated 375F oven for 2025 minutes, or until they are
golden brown and a skewer comes out clean. Cut the rectangles crosswise
into 3/4inchthick slices and let the slices stand in the turned off oven
for 15 minutes. Transfer the slices to racks, let them cool, and store them
in airtight containers. Makes about 36 biscotti.

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