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Biscotta Di Pesach Della Mamma




Source of Recipe


Unknown


List of Ingredients




Biscotta Di Pesach Della Mamma


1 1/3 cups Sugar
1/2 teaspoon Salt
1/3 cup Olive oil
1 teaspoon Vanilla
1 teaspoon Almond extract
3 large Eggs
3 cups Matzo cake meal
1 cup Whole almonds



Recipe



Combine sugar, salt, oil, and vanilla and almond extracts in bowl and beat with mixer or by hand until well combined. Add eggs, 1 at a time, beating well after each addition. Add enough matzo cake meal make soft but manageable dough. Fold in whole almonds.

Turn dough out onto oiled work surface and divide into 3 equal ortions. Oil hands and shape each portion into a 15-inch long cylinder. Place cylinders on greased baking sheet. Bake at 350 ]degrees on middle rack 25 minutes.

Remove from oven. Raise temperature to 450 degrees. Cut through each cylinder diagonally, making about 20 slices per cylinder. Place slices on greased baking sheet, cut side down, and bake 10 minutes longer. Cool biscotti thoroughly before storing.