Tuesday, January 03, 2006

easy as pie, but it's a cookie

per cjr's request, a new recipe.

with the holidays comes a desire to produce mass amounts of sugary buttery crap and eat most of it myself, but give some of it away. if only i had 76 grandchildren, there would be enough mouths to finish all that i crave to make. i showed some restraint, i did, and made only a few things, including a batch of almond biscotti, all of which i gave away as gifts. ok, i ate one piece, but just to make sure it wasn't poisoned (it wasn't).

biscotti are terrifically easy to make. and many versions do not even contain any butter or oil. in fact, i recall watching
"the view" once (kudos to you if you cannot say that phrase), and the ladies saying that a person could lose 900 pounds if she switched her daily snack from a venti caramel macchiato and a scone to a frappucino and a biscotti. it's, apparently, practically like eating a carrot.

biscotti de prato

("classical italian dunking cookie")

3/4 cups whole almonds
3 eggs
1 tsp vanilla
1/4 tsp almond extract
2 cups flour
7/8 cup sugar
1 tsp baking soda
dash of salt

heat oven to 350
place nuts in a shallow baking dish and toast in the oven for 8-10 minutes
in a small bowl beat eggs, vanilla and almond extract with a wire whisk.
in a mixing bowl combine flour, sugar, baking soda and salt.
add egg mixture until blended, about 1 minute.
cut nuts into halves and mix in.
divide dough in half.
on greased and floured baking sheet, pat dough into 2 logs 1.5 inches wide and 12 inches long.
space them at least 2 inches apart.
lower oven to 300 degrees and bake logs of dough for 50 minutes until golden brown.
transfer from baking sheet to rack, cool 5 minutes.
on a cutting board, cut with a serrated knife on a diagonal, about 1/2 inch thick.
lower oven to 275 degrees and lay slices flat on baking sheet and bake for 25 minutes,
turning over once to dry the other side.
store in a tightly covered container.
taste one to make sure it isn't poisoned.

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