Lemony Almond Biscotti Recipe
Yield: 40 ServingsRecipe by luhu.jp
Ingredients:
2 1/4 cup: All-purpose flour,
1/3 cup: Slivered almonds, chopped
And toasted,
1 tsp: Baking powder,
1/4 tsp: Salt,
3/4 cup: Sugar,
2 tbsp: Vegetable oil,
2: Eggs,
3 tbsp: Minced lemon rind,
1/4 cup: Fresh lemon juice,
Vegetable cooking spray,
1: Egg white, lightly beaten
Directions:
Combine flour and next 3 ingredients, and set aside. Combine sugar,
oil, and eggs in a large bowl; beat at high speed of an electric
mixer until thick and pale (about 5 minutes). Add lemon rind and
lemon juice, and beat until well blended. Stir in flour mixture until
well blended.
Turn dough out onto a lightly floured surface, and divide dough into 2
equal portions. Shape each portion into an 11-inch-long roll. Place
cookie rolls about 2 inches apart on a large baking sheet coated with
cooking spray, and flatten each roll to an 1-inch thickness. Brush
rolls with egg white.
Bake at 350 degrees for 20 minutes. Remove rolls from baking sheet to
a wire rack, and let cool. Slice each roll diagonally into 20
(1/2-inch) slices. Place slices on baking sheet. Bake at 350 degrees
for 20 minutes or until dry. Cool completely on wire racks. Yield: 40
cookies (serving size: 1 cookie).
Recipe By : Cooking Light, Jul/Aug 1994, page 122
From: Conni Marais (X3648) On Fri, Aug
Source from luhu.jp
oil, and eggs in a large bowl; beat at high speed of an electric
mixer until thick and pale (about 5 minutes). Add lemon rind and
lemon juice, and beat until well blended. Stir in flour mixture until
well blended.
Turn dough out onto a lightly floured surface, and divide dough into 2
equal portions. Shape each portion into an 11-inch-long roll. Place
cookie rolls about 2 inches apart on a large baking sheet coated with
cooking spray, and flatten each roll to an 1-inch thickness. Brush
rolls with egg white.
Bake at 350 degrees for 20 minutes. Remove rolls from baking sheet to
a wire rack, and let cool. Slice each roll diagonally into 20
(1/2-inch) slices. Place slices on baking sheet. Bake at 350 degrees
for 20 minutes or until dry. Cool completely on wire racks. Yield: 40
cookies (serving size: 1 cookie).
Recipe By : Cooking Light, Jul/Aug 1994, page 122
From: Conni Marais (X3648) On Fri, Aug
Source from luhu.jp
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