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Biscotti: Double Nut Biscotti

Source of Recipe

Internet


List of Ingredients

2 c Flour
1/2 c Ground almonds
1 c Sugar
2 Extra large eggs
1/4 c Dark rum
1/4 c Amaretto
1 ts Vanilla
1/2 ts Cinnamon
2 ts Baking powder
1 c Walnuts
1 c Whole blanched almonds




Recipe

Preheat oven to 350°. Butter and flour 2 cookie
sheets; set aside.

Beat flour, ground almonds, sugar, eggs, rum,
liqueur, vanilla, cinnamon and baking powder until
well blended with a wooden spoon. Stir in walnuts
and whole almonds. The dough should be soft and a
bit sticky, but should hold its shape when picked
up. If it is too runny, add a bit more flour.

Form half the dough into a tube about the size of
a paper towel roll. Place on cookie sheet, making
sure it does not touch edges. Repeat with
remaining dough.

Bake 45 minutes to an hour until golden brown and
firm. They will spread during baking. Remove to
wire rack, let cool about 15 minutes. Carefully
loosen from sheet with a spatula. Let stand on
cutting board until nearly room temperature.

Cut each roll into slices about 1" thick. Place,
cut side up, on the cookie sheets and return to
oven to dry, about 15 minutes. Let cool completely
before storing.
YIELD: 3 Dozen