KITTENCAL'S ALMOND BISCOTTI
This recipe goes back over 30 years! if desired you could add 1/2 cup mini chocolate chips into the batter and for the holidays add in some diced mixed candied fruit --- for perfect results all ingredients must be measured accurately, for a sweeter taste increase the sugar to 1 cup or a little more, I normally get 24-25 cookies from this recipe but it will depend on the size you slice them - these will keep well in a airtight container for up to 2 weeks or you may freeze so don't be afraid to make these well before the holidays! :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees F.
- In a bowl, sift together flour, baking powder and almonds.
- In another bowl, whisk together, eggs, sugar, butter, vanilla, almond extract and grated orange rind; stir into flour mixture until a soft sticky dough forms.
- Transfer to a lighty floured surface; form into a smooth ball.
- Divide dough in half.
- Roll each into a 12-inch long log (doesn't have to be exact).
- Transfer to a ungreased baking sheet.
- Brush tops with slightly beaten egg white.
- Bake for 20 minutes.
- Remove from oven; let cool on pan for 5 minutes.
- Transfer each log to a cutting board.
- Using a serrated knife cut diagonally into 3/4-inch thick slices.
- Stand cookies upright (on cut sides) on baking sheet.
- Bake for 20-25 minutes longer, or until golden.
- Transfer to a rack; cool.
- Note: cookies can be stored in an airtight container for 2 weeks.
Nutrition Facts : Calories 114.2, Fat 5.2, SaturatedFat 1.9, Cholesterol 22.3, Sodium 61.3, Carbohydrate 14.4, Fiber 0.8, Sugar 6.5, Protein 2.6
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