*  Exported from  MasterCook  *
 
                             Biscotti Di Pratto
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  C             Almonds -- blanched
      3/4  C             Almonds -- whole unblanched
    4                    Eggs -- divided
    1      Tsp           Vanilla
      1/4  Tsp           Almond extract
    2 1/4  C             Flour
    1      C             Sugar -- white
    1      Tsp           Baking soda
    1      Pinch         Salt
 
 Preheat oven to 350 degrees.
 
  On a baking sheet, roast blanched and unblanched almonds until blanched
 almonds start to brown, shaking pan occasionally; 5 to 8 minutes.  Remove
 blanched almonds, place in blender container and grind until it turns to
 powder.  Set aside.  Meanwhile, ret
 urn whole almonds to oven 2 to 3 minutes longer.  Remove and chop whole
 almonds roughly with knife, leaving large chunks.  Set aside.  Turn oven
 down to 300 degrees.  Grease baking sheet & dust with flour; set aside.
 In a small bowl, beat 3 eggs, vanilla & extract. In large bowl, mix
 together flour, sugar, baking soda, salt and ground almonds.
 
  Make a well in the center and add the eggs, blending to gradually incor-
 porate all of flour mixture.  You should have a stiff dough.
 If it is too stiff to hold together, add a little water.  Add the crushed
 almonds and knead them evenly into the dough. Divide dough into 3
 portions.  Form each into a long log, rounded or slightly oval (about 1
 1/2 inches in dia- meter).  It will flatten
  as it bakes.
 Place on prepared baking sheet. Bake 45 - 50 minutes. Remove from oven and
 let rest 5 minutes.  Turn oven down to 275 degrees. With a serrated knife,
 cut logs into 3/4″ slices. (NOTE: Unlike slicing a loaf of bread, straight
 across its width, cut biscotti
  on a 45 degree angle.) Lay slices flat on 2 baking sheets. Return to oven
 for 20 - 25 minutes, turning slices 1/2 way through baking time. Remove
 from oven; allow to cool completely before sealing in containers. They
 will stay fresh up to 1 month.
 
  per Ronda Eikenberry
 
 
 
 
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