Recipe of the Week: BETSYS BISCOTTI! Courtesy of Anita Pinney from Betsy Yeager from our recipe book, The Rose Garden of Eaten. Makes 18 2 tablespoons finely chopped almonds 1 tablespoon corn oil margarine, softened 1/4 cup sugar 2 egg whites, slightly beaten 1 teaspoon almond extract 1 cup unbleached all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon salt Preheat oven to 375 degrees. Bake almonds for 7 to 8 minutes, or until rich, golden brown. Avoid burning. Set aside. Combine margarine and sugar and blend well. Add egg whites and almond extract. Mix well. In another bowl mix flour, baking powder, and salt. Add almonds, and egg white mixture and stir. Spoon dough into non-stick 9 x 5-inch pan. Press down dough evenly with wet hands. Bake for 15 minutes or until knife inserted in center comes out clean. Turn the biscotti out onto a cutting board. As soon as cool enough to handle, cut into 1/2-inch slices. Place slices on baking sheet covered with parchment or sprayed with Pam. Bake 5 minutes. Turn slices over to bake another 5 minutes. Both sides should be a rich, golden brown.
Posted on: Sat, 01 Nov 2014 14:00:01 +0000
Trending Topics
Recently Viewed Topics
© 2015