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Name: Ruths Biscotti
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Salt; 3 Eggs; Zest from one lemon, grated; 2 c Sliced almonds,chopped; 1/2 ts Almond extract; 2 1/2 ts Baking Powder; 3 c All purpose flour; 1/2 c Butter softened; 1/2 ts Baking soda; Zest from one orange, grated; 1 1/3 c Granulated sugar; 1/2 ts Lemon extract

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INGREDIENTS

1/2 ts Salt
3 Eggs
Zest from one lemon, grated
2 c Sliced almonds,chopped
1/2 ts Almond extract
2 1/2 ts Baking Powder
3 c All purpose flour
1/2 c Butter ; softened
1/2 ts Baking soda
Zest from one orange, grated
1 1/3 c Granulated sugar
1/2 ts Lemon extract

Servings

INSTRUCTIONS

Preheat oven to 325F. Grease two cookie sheets,(Joells note: this is important, these spread and the recipe makes 3 logs that will not fit on one large sheet,trust me on this one, I learned the hard way). In a large mixing bowl, beat butter, sugar, salt, orange and lemon zest, and the extracts till light. Add eggs one at a time, beating well afer each addition. Stir in flour, baking power, baking soda, and nuts. Divide dough into thirds. With buttered fingers, shape each portion of dough into a log about 12 ins. long and 1 1/2 ins in diameter. Place two logs atleast 4 ins apart on one sheet, the third log on the second sheet. Using your palms, flatten logs slightly to about 1 in. thickness. Bake 25 mins, rotating the sheets top to bottom midway through the baking. Remove cookies from oven; reduce heat to 275F. Using a thin bladed knife, cut logs at a 45 degree angle into 3/4 in. slices. Lay slices, cut side down, 1 1/2 ins apart on the baking sheets. Bake an additional 40 mins. or until very dry. Cool biscotti on racks. Store in an airtight container at room temperature for up to 10 days or freeze for longer storage. NOTES: This was originally a recipe for Biscotti DAnici, if you prefer that flavouring, sub 1 TB anise seed for the two extracts used above. Ruth Hanschka originally posted this after serving these at the Lobsterfest at Dave Scardotes in Nov.97. Posted to FOODWINE Digest by Abbott on Dec 16, 1997

NOTES

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Ruths Biscotti

1/2 ts Salt
3 Eggs
 Zest from one lemon, grated
2 c Sliced almonds,chopped
1/2 ts Almond extract
2 1/2 ts Baking Powder
3 c All purpose flour
1/2 c Butter softened
1/2 ts Baking soda
 Zest from one orange, grated
1 1/3 c Granulated sugar
1/2 ts Lemon extract

Preheat oven to 325F. Grease two cookie sheets,(Joells note: this is  important, these spread and the recipe makes 3 logs that will not fit on  one large sheet,trust me on this one, I learned the hard way).    In a large mixing bowl, beat butter, sugar, salt, orange and lemon zest,  and the extracts till light. Add eggs one at a time, beating well afer each  addition. Stir in flour, baking power, baking soda, and nuts.    Divide dough into thirds. With buttered fingers, shape each portion of  dough into a log about 12 ins. long and 1 1/2 ins in diameter. Place two  logs atleast 4 ins apart on one sheet, the third log on the second sheet.  Using your palms, flatten logs slightly to about 1 in. thickness. Bake 25  mins, rotating the sheets top to bottom midway through the baking.    Remove cookies from oven; reduce heat to 275F. Using a thin bladed knife,  cut logs at a 45 degree angle into 3/4 in. slices. Lay slices, cut side  down, 1 1/2 ins apart on the baking sheets. Bake an additional 40 mins. or  until very dry.    Cool biscotti on racks. Store in an airtight container at room temperature  for up to 10 days or freeze for longer storage.    NOTES: This was originally a recipe for Biscotti DAnici, if you prefer  that flavouring, sub 1 TB anise seed for the two extracts used above. Ruth  Hanschka originally posted this after serving these at the Lobsterfest at  Dave Scardotes in Nov.97.  Posted to FOODWINE Digest  by Abbott <labbott@MHO.NET> on Dec 16, 1997

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Nutrition

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Serving Size: 1 Serving (1456g)
Recipe Makes: 1 Servings

Calories: 4036
Calories from Fat: 1533 (38%)

Amt Per Serving		% DV

	Total Fat 170.4g	227 %
	Saturated Fat 82.2g	411 %
	Monounsaturated Fat 52.8g
	Polyunsanturated Fat 15.3g
Cholesterol 3416.5mg		1051 %
Sodium 3255.2mg		112 %
Potassium 1482.1mg		39 %
Total Carbohydrate 495g		146 %
	Dietary Fiber 11g	44 %
	Sugars, other 484.1g
Protein 134.2g		192 %
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: 4036

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