Laura Caponetti's Biscotti |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This is a recipe converted from Laura's dictated recipe. I assisted in making this recipe during a cooking class. If you want to substitute a cup of chocolate chips, reduce the quantity of almonds. Ingredients:
4 cups almonds, roughly chopped |
3 cups granulated sugar, less 1 tbsp |
6 eggs |
1 cup of oil |
4 1/8 teaspoons baking powder |
8 cups of flour |
Directions:
1. Preheat oven to 350 degrees. Prepare baking sheets with silicon liners so biscotti won?t stick.
2. In a large mixing bowl, combine the chopped almonds, sugar, eggs and oil. Mix well.
3. Add baking powder and half of the flour. Mix to combine, but don?t over stir.
4. Add remaining flour. Mix until most of the flour is incorporated.
5. Turn the mixture onto a clean work surface.
6. Gather small amounts kneading the dough and form them into logs, 1 1/2 wide and 8-10 inches long and no thicker than 1 inch. Place the log onto the silicon mat and continue until all the dough has been shaped.
7. Place cookie sheets into the preheated 350 degree oven. Bake for 45 minutes.
8. At the conclusion of the baking time, the cookies should be nicely browned. Turn off the oven, but do not remove the biscotti. Leave the cookies for an additional 30 minutes.
9. Remove the cookies from the oven, move them to a cutting board. While the cookies are still warm, use a serrated knife slice the bars into 1 1/2 inch cookies. If the cookies get too cool they will break. If this happens, put the cookie bar into the microwave for a few seconds to warm and then slice.
10. Yield: 50 servings (2 cookies)
|
|