Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Sugar 1 ts Ground Cloves
3 lg Eggs 3/4 c Almonds, Chopped Or Sliced
1/3 c Oil 3/4 c Filbert Nuts (Hazelnuts),
1/4 c Water -Chopped Or Sliced
3 c Unbleached All-Purpose Flour Rind Of 1 Orange, Grated
2 ts Baking Powder 1 tb Sugar
2 ts Cinnamon

Yield: 5 To 6 Dozen Biscotti

Beat 2 of the eggs and add the sugar and oil, beating to blend well. Add
the water. Sift the flour, baking powder, cinnamon and cloves together,
blending well. Mix into the creamed mixture. Stir in the nuts and orange
rind, blending well. Divide the dough into 6 parts. Roll each part, on a
floured board, and shape into a loaf. Press each loaf a little. Place the
loaves on a large cookie sheet. Beat the remaining egg and brush it on top
of the loaves and sprinkle with the sugar. Bake in a preheated 350 Degree
F. oven for 25 minutes or until lightly browned. Remove the loaves and cool
slightly. Cut each loaf diagonally into biscuits.

From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery Copyright
1986

Shared by Rich Harper

Browse by categories