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| Almond Biscotti - Italian Recipe |
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| Almond Biscotti - Italian
16 ounces sliced, blanched almonds
1 cup soy flour
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1 cup cooking oil
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon orange extract
Preheat oven to 325 degrees.
Measure out 1 cup of almonds and set aside. In a blender (not food
processor), grind the rest of the almonds to make flour. Put the almond flour in a bowl, and add the soy flour, salt, baking powder and
cinnamon.
Mix the dry ingredients together and set aside.
In a large mixing bowl, blend the oil and sugar. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and orange extracts, mixing well.
Add the dry ingredients to the oil mixture, blending well. Add the
reserved sliced almonds. This will make an oily soft dough.
Divide the dough into four sections, and form each section in a small loaf approximately 2 inches wide and 1 inch high. Put the loaves on a large greased cookie sheet (I lined mine with foil for easy clean up).
Bake at 325 degrees for about 40 minutes.
When the loaves are done, remove from oven, and reduce the oven's
temperature to 200 degrees. Take the loaves off the cookie sheet and
put them on a cutting board. Using a sharp knife, slice each loaf into
about a dozen pieces, about 1/2-3/4-inch thick. Put the slices back on the cookie sheet, cut sides down.
When all the loaves are sliced, put the cookie sheet back in the oven
for 10-15 minutes. Remove, turn the slices over, and put back in the
oven for another 10-15 minutes. |
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