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Name: Almond Biscotti
Prep time: 30 min
Total time: 1 h
Yield: 30
Cuisine: American
Ingredients: 1 Egg yolk (optional); 2 c All purpose flour; 2/3 c Sugar; 1 1/2 c Slivered almonds or; 2 tb Shortening; 1/3 c Unsalted butter; 2 ts Baking Powder; 2 Eggs; 1 ts Vanilla; 1 tb Milk or water; 1 c Milk chocolate or semisweet

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INGREDIENTS

1 Egg yolk (optional)
2 c All purpose flour
2/3 c Sugar
1 1/2 c Slivered almonds or
2 tb Shortening
1/3 c Unsalted butter
2 ts Baking Powder
2 Eggs
1 ts Vanilla
1 tb Milk or water
1 c Milk chocolate or semisweet

Servings

INSTRUCTIONS

From: sgetgood@bilbo.iii.net (Susan Getgood) Date: Mon, 11 Sep 1995 16:24:10 GMT December 1991 Better Homes & Gardens In a mixing bowl, beat butter on medium speed 30 seconds or till softened. Add 1 cup of the flour, sugar, eggs, baking powder and vanilla. Beat till combined. Stir in remaining flour and nuts. Divide dough in half. (Can be done in processor). Shape each portion into a 9-inch log (should be about 2 inches wide.) Place about 4 inches apart on lightly greased cookie sheet. For a shinier appearance, stir together egg yolk and milk/water; brush onto logs. Bake in 375F oven for 25 minutes. Cool on the cookie sheet for 1 hour. Cut each log diagonally into 1/2-inch slices. Lay slices, cut side down, on an ungreased cookie sheet. Bake in 325F oven for 8 minutes. Turn slices over; bake 8-10 minutes more or until dry and crisp. Cool on wire rack. In a double boiler, heat chocolate pieces with shortening over low heat till melted, stirring occasionally. Dip one end of cooled cookie in chocolate; dry cookies on rack until chocolate sets up. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Almond Biscotti

1  Egg yolk (optional) 
2 c All purpose flour 
2/3 c Sugar 
1 1/2 c Slivered almonds or 
2 tb Shortening 
1/3 c Unsalted butter 
2 ts Baking Powder 
2  Eggs 
1 ts Vanilla 
1 tb Milk or water 
1 c Milk chocolate or semisweet

From: sgetgood@bilbo.iii.net (Susan Getgood)    Date: Mon, 11 Sep 1995 16:24:10 GMT    December 1991 Better Homes & Gardens    In a mixing bowl, beat butter on medium speed 30 seconds or till softened.  Add 1 cup of the flour, sugar, eggs, baking powder and vanilla. Beat till  combined. Stir in remaining flour and nuts. Divide dough in half. (Can be  done in processor).    Shape each portion into a 9-inch log (should be about 2 inches wide.) Place  about 4 inches apart on lightly greased cookie sheet. For a shinier  appearance, stir together egg yolk and milk/water; brush onto logs. Bake in  375F oven for 25 minutes. Cool on the cookie sheet for 1 hour.    Cut each log diagonally into 1/2-inch slices. Lay slices, cut side down, on  an ungreased cookie sheet. Bake in 325F oven for 8 minutes. Turn slices  over; bake 8-10 minutes more or until dry and crisp. Cool on wire rack.    In a double boiler, heat chocolate pieces with shortening over low heat  till melted, stirring occasionally. Dip one end of cooled cookie in  chocolate; dry cookies on rack until chocolate sets up.    REC.FOOD.RECIPES ARCHIVES    /COOKIES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (54g)
Recipe Makes: 30 Servings

Calories: 214
Calories from Fat: 124 (58%)

Amt Per Serving		% DV

	Total Fat 13.8g	18 %
	Saturated Fat 8.1g	40 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 0.8g
Cholesterol 101.3mg		31 %
Sodium 49.3mg		2 %
Potassium 35.3mg		1 %
Total Carbohydrate 20g		6 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 19.7g
Protein 3.1g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 214

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