“The recipe for this interesting biscotti was found in the 1997 cookbook, Vegetarian Planet.”
READY IN:
1hr 10mins
SERVES:
40
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F & grease two baking sheets.
  2. In a large bowl, whisk together eggs, sugar & spices, then add melted butter & stir well.
  3. In another bowl, mix together 3 1/3 cups of flour, baking powder, baking soda, salt & almonds.
  4. Add half of this flour mixture to egg mixture, stirring well with a wooden spoon.
  5. Add 2nd half of flour mixture & stir until a smooth dough forms, adding a tablespoon or two of flour if the dough seems too tacky. With floured hands, you should be able to form a small piece of dough into a ball.
  6. Form half of the dough into a large log & place it on one of the greased baking sheets, then flatten the log until it is 5-6 inches wide & 10 inches long. Do the same with the 2nd half of the dough, using the second baking sheet.
  7. Bake the logs for 35 minutes, until logs are firm but give slightly when pressed with a finger.
  8. Remove baking sheets from the oven & reduce oven temperature to 325 degrees F.
  9. While logs are still warm, use a large spatula to carefully transfer them to a cutting board, & cut them crosswise on a slight diagonal, into 1/2-inch-thick slices.
  10. Lay the cookies on their sides on the baking sheets & bake them 15 minutes more.
  11. Remove from the oven & let cookies cool on a wire rack.
  12. Store in an airtight container, up to 2 weeks.

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