Preparation:
Place nuts in a shallow pan and bake in preheated 350 F. oven for 8-10 mi nutes, or until golden brown. Let cool. In a small bowl, beat eggs, vanil la nad almond extract with a wire whisk. In a mixing bowl, combine flour, sugar, baking soda and salt. Add egg mixture and mix unitl blended, abou t 1 minute. Cut nits in halves or thirds and mix in. Divide dough in half . On a greased and floured baking sheet, pat out dough into two logs, abo ut 1/2" thick, 1 1/2" wide and 12" long. Space them at least 2" apart. Ba ke in middle of a preheat oven at 300 F. for 50 minutes or until golden b rown. Transfer from baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. Slice diagonally at a 45 degree angle and 1/2" thick . Use a serrated knife for this. Lay the slices flat on the baking sheet and return to 275 F. oven for 20-25 minutes. or until toasted, turning th em over once to dry the other side. Stor in tlightly closed tin can. CHOCOLATE GLAZE (optional) Chop 3 oz. semisweet chocolate and place in top of a double boiler. Heat over simmering water until chocolate melts. Stir to blend. Or place in a Microwave bowl and Microwave for 2 minutes on Medium setting until chocol ate is melted. Stir to blend. Spread over tops of biscotti with a spatula . Let stand at room temperature to set. |
