Recipes (19): Biscotti

TALK TKL Recipe Chat Room - Week of November 10, 1997
Holiday Cookie Exchange: Ethnic Cookies - Biscotti

Gingerbread Biscotti
Almond Biscotti
...Ginger-flavored biscotti
...Paximatha
...Fekkas
...Pine nut Biscotti
...Chocolate Dipped
Tiered Biscotti Tree
Triple-Chocolate Biscotti
Chocolate Biscotti
Hazelnut Biscotti
Walnut-Pepper Biscotti
Biscotti Di Prato (Tuscan Almond Biscotti)
Pistachio & Dried-Cranberry Biscotti
Biscotti Cioccolato
Biscotti with Almonds/Orange/Chocolate
Chocolate Biscotti
Chocolate Frosting For Biscotti
Golden Biscotti

Betsy-TKL (07:35:10 am) :
Title: GINGERBREAD BISCOTTI
Categories: Cookies
Yield: 50 servings

1 c Almonds, blanched
3/4 c Sugar
1/4 lb Butter
1/2 c Molasses, dark
1/4 c Ginger, fresh; minced
3 Egg
3 c Flour
1/2 T Baking powder
1 T Cinnamon, ground
1 t Nutmeg, ground
1/2 t Cloves, ground
1/2 t Allspice, ground

Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until
golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside.

In large bowl of an electric mixer, beat sugar, butter, molasses, and
ginger until smooth. Add eggs, 1 at a time, beating after each
addition.

In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice
and almonds. Add to egg mixture; stir to blend. On two greased 12x15
inch baking sheets, use well-floured hands to pat dough into 4 flat
loaves, spacing them evenly on sheets; each loaf should be about 1/2
inch thick, 2 inches wide and the length of the baking sheet. Bake in a
350 F. oven until browned at edges and springy to touch, about 25
minutes; switch positions of pans halfway through baking.

Let loaves stand on baking sheets until cool to touch, then cut into
long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices
close together with a cut side down. Return to oven and bake at 350 F.
until cookies are brown, 15 to 18 minutes longer; switch positions of
pans halfway through baking.

Transfer biscotti to racks and let cool completely. Serve, or store
airtight up to 1 month; freeze for longer storage.

From: shelley.rodgers@f202.n161.z1.fidonet.org (Shelley Rodgers)
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From: tvogt74288@aol.com (TVogt74288)
Newsgroups: rec.food.recipes

Title: ALMOND BISCOTTI
Categories: Desserts, Cookies
Yield: 30 servings

1 c Sugar
1/2 c Butter, sweet; melted
3 tb Brandy
1 ts Vanilla
1 ts Almond extract
1 c Almonds, unsalted; chopped
3 Eggs
2 1/2 c Flour
1/2 tb Baking powder
1/4 ts Salt

Preheat oven to 350~. Mix sugar with butter, brandy, vanilla, almond
extract, nuts and eggs. Mix well.

Stir in flour, baking powder and salt. Form into a long loaf (or
loaves), place on a cookie sheet and bake for 20-30 minutes or until
firm and softly cakelike. Remove from oven and let cool slightly.

When cool enough to handle, slice into 1/2 inch diagonal slices and
return to cookie sheet. Bake for 15-25 miutes, turning once, until
both sides are brown-flecked and toasted. Cool thoroughly and store
in an airtight jar.

Makes 2-3 dozen.

Variation 1 (Mandlebrot): increase sugar to 1-1/4 cups. Diced dried
apricots may by added.

Variation 2: for a clasic anise-flavored biscotto, substitute Pernod,
Ouzo or Anisette for the brandy and omit the almond extract. Several
tablespoons of anise seeds may be added for additional oomph.

Variation 3 (Hazelnut biscotti): use hazelnuts in place of almonds. A
hazelnut liqueur may be used instead of brandy. Omit the almond
extract.

Variation 4 (Mediterranean biscotti): use rosewater instead of brandy.
Substitute unsalted pistachio nuts for the almonds, and add 1/4 - 1/2
cup diced figs to the dough.

Variation 5 (Ginger-flavored biscotti): to the basic dough, add 1 Tbsp
powdered ginger, a generous dash of cloves and cinnamon, 1 or 2 Tbsp
of candied ginger and 1/4 cup raisins, if desired. Omit the almond
extract.

Variation 6 (Paximatha): this Greek rusk dates back to the 5th
century, virtually unchanged. Substiture 1/2 to 3/4 cup toasted
sesame seeds for the almonds. Omit the almond extact and flavor the
dough with 1 tsp cinnamon and 1/2 tsp cloves.

Variation 7 (Fekkas): a Moroccon twice-baked cookie. Substitute
orange flower water for the brandy.

Variation 8: Pine nuts may be used instead of almonds, though the
richness may be less desirable than the crunch of the toasted
almonds. Candied fruits, too, may be added, 1/4 to 1/2 cup assorted
fruits blended into the dough before baking.

Variation 9 (Chocolate Dipped): melt 1/2 pound semi-sweet chocolate
in the top of a double boiler over just simmering water. If it
"seizes" or "tightens", add 2 Tbsp of unsalted buter and it should
smooth out again. Dip only one side of each cookie (the chocolate
won't seal in the moisture that way).
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Betsy-TKL (4:47:42 pm) :
Tiered Biscotti Tree

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 C slivered almonds
3/4 C butter/margarine -- at room te

1 C sugar
1 Tbsp grated orange peel
4 Lg eggs
1 Tsp vanilla
4 1/2 C all-purpose flour
4 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground coriander
1/4 tsp ground cinnamon
-----MARMALADE ICING-----
3/4 c orange marmalade
1 lb Sugar -- powdered
1 tbsp Grand Marnier or orange juic

Constructed from baked biscotti dough, the cookie tree is an edible
centerpiece.

Place almonds in a 8 to 9 inch pan. Bake in a 350~ oven, shaking often,
until golden, about 15 minutes; cool.

In a large bowl, beat butter, sugar and orange peel until fluffy. Add
eggs, 1 at a time, beating well after each addition. Stir in vanilla.
Combine 4-1/2 cups flour, baking powder, salt, cinnamon, cloves,
coriander, nutmeg and nuts; add to butter mixture and stir to blend
thoroughly.

Divide dough into 3 equal pieces. On a well-floured board, pat each
piece into an evenly thick triangle that measures 9 inches across base, 2
inches across top and 12 inches on each side. Make edges neat by pressing
with a ruler. Carefully transfer each triangle with wide spatulas to an
oiled 12x15 inch baking sheet. Bake in a 350~ oven for 15 minutes;
triangles can wait for oven space.

Remove from oven; cut crosswise (NOT diagonally) into slices exactly 5/8
inch wide, using a long knife. Tip slices onto a cut side. Bake until
golden brown, about 20 minutes; turn cookies over once while baking.
Cool on reacks. If made ahead, package airtight up until next day or
freeze.

To build the tree, pipe (using a 1/4 inch tip) or spread a little
frosting on 1 side of each of the longest cookies. Lay icing-side down on
a flat platter, tips touching, to form a triangle. Pip or spread icing
down center of each cookie on plate. Stack the 3 next-longest cookies on
the first, inverting position of the triangle (looking down from the top,
it will look like a Star of David). Build tree, using the next-smallest
cookie trio for each level and cementing with icing. If you like, pipe
icing to drip over the edge of the cookies. Decorate top with holly.

Let guests lift off cookies to eat. If made ahead or to protect from
dust, seal in plastic wrap; cookies stay fresh up to 4 days, depending on
moisture in air. Kept longer, they hold their shape but get stale.

Icing: Smoothly mix together 3/4 cp orange marmalade, 1 box (1 lb) or 4
cups sifted powder and 1 Tablespoon orange-flavor liqueur or orange juice.
If icing thickens as you work, stir in a little more orange juice.

Sunset Magazine, December 1990 From:
shelley.rodgers@f202.n161.z1.fidonet.org (Shelley Rodgers)
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From: robert.foster@nashville.com
Newsgroups: rec.food.recipes

Title: Triple-Chocolate Biscotti
Categories: Cookies
Yield: 1 batch

9 oz Hazelnuts
10 1/2 oz All-purpose flour
3 1/2 oz Cocoa powder, Dutch process
1 1/2 ts Baking soda
1/4 ts Salt
2 c Sugar
1 1/2 tb Instant espresso powder
4 oz Chocolate chips
5 lg Eggs
1 1/2 ts Vanilla extract
12 oz White chocolate

Heat oven to 325. Toast hazelnuts 10-15 min. Put dry ingredients
(except nuts) down through espresso powder in bowl of elec. mixer.
Combine, then toss in nuts and choc. chips. In a separate bowl,
lightly whisk eggs and vanilla. With mixer running on low, gradually
add egg mixture and mix until dough comes together. Dump dough on
lightly floured surface, divide into four parts, and with floured
hands, roll each part into a log about 10 in. long and 2 in. in
diameter. Place logs 4 in. apart on greased baking sheets. Bake at
325 for 30-35 minutes, until sides are firm, tops are cracked.
Reduce oven to 300. Let logs cool on baking sheet at least 10 min.
before slicing. Cut logs on a slight diagonal into 3/4 in. slices.
Place biscotti flat on baking sheet and dry them in oven for about 25
min., until they offer resistance when pressed. Transfer to a rack to
cool.

While they are cooling, melt white chocolate and spread on one cut
side of each biscotti. Put them white-chocolate side down on a
parchment-lined baking sheet. Allow chocolate to harden. Peel
biscotti from parchment and enjoy.
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Betsy-TKL (09:11:05 am) :
From: Jean-Marie Ostiguy (ostiguy@wilmington.net)
Newsgroups: rec.food.recipes

Chocolate Biscotti

4 (1-ounce) squares unsweetened chocolate
1/2 cup butter
1/2 teaspoon vanilla extract
3 large eggs
1 1/4 cups sugar
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup hazelnuts or walnuts,chopped
1 egg white,lightly beaten

Melt chocolate and butter in a heavy saucepan over low heat.
Remove from heat. Stir in vanilla. Cool. Beat eggs at medium
speed with an electric mixer until frothy; gradually add sugar,
beating until thick and pale (about 5 minutes). Add chocolate
mixture,stirring until blended.
Combine flour and baking powder;stir into chocolate mixture.
Stir in nuts.
Flour hands and form dough into a 13-inch log. Place on a lightly
greased baking sheet. Brush with egg white. Bake at 350 degrees for
45 minutes; cool on wire rack. Cut log with serrated knife crosswise
into 24 (1/2 inch ) slices, and place on an ungreased cookie sheet.
Bake at 350 degrees for 10 minutes on each side. Remove to wire
racks to cool.
Yield 24 slices
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Betsy-TKL (09:11:43 am) :

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: HAZELNUT BISCOTTI
Categories: Cookies
Yield: 36 servings

1 c Hazelnuts
1/2 c Butter, sweet
1 c Sugar
Lemon zest
2 Egg
1 t Vanilla extract
2 c Flour, plus 2 tbsp
1 t Baking powder
1/4 t Salt

Preheat oven to 350-F. Spread the hazelnuts on a baking sheet and
toast in the oven for 8 to 10 minutes, until fragrant. Place the nuts
in a dish towel and rub them together to remove some of the skin.
Coarsely chop the hazelnuts and set aside.

In a large bowl, using a hand-held electric mixer, beat the butter at
medium speed until soft and creamy. Add the sugar and lemon zest and
beat until the mixture is very light and fluffy, about 2 minutes.
Beat in the eggs, one at a time, and then beat in the vanilla.

In a medium bowl, toss the flour, baking powder and salt. Gradually
add the flour mixture to the butter, beating on low speed until a
smooth dough forms. Using a wooden spoon, work in the hazelnuts until
evenly distributed.

Divide the dough in half in the bowl. With lightly floured hands,
form the dough into two 10-by-2 inch rectangular logs. Place the logs
on an un- greased baking sheet, at least 2 inches apart. Bake for 30
minutes, or until the logs are set and golden brown. Remove from the
oven and let cool on the baking sheet for 15 minutes.

Using a serrated knife and a sawing motion, carefully cut the logs
into 1/2-inch diagonal slices. discard the end pieces. Arrange the
slices, cut sides down and close together, on 2 baking sheets. Bake
the biscotti on the top and middle racks of the oven for 8 to 9
minutes, or until lightly browned. Turn the biscotti over, switch the
position of the baking sheets and continue baking until lightly
browned on the other side, about 9 minutes longer. Let the biscotti
cool completely on the baking sheets.

--- Food & Wine magazine, 10/90
per Sallie Austin Krebs
Fidonet COOKING echo
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Betsy-TKL (09:12:03 am) :
From: Sam Waring (Sam.Waring@382-91-12.ima.infomail.com)
Newsgroups: rec.food.recipes

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: WALNUT-PEPPER BISCOTTI
Categories: Cookies
Yield: 30 servings

1 3/4 c Flour
1/2 ts Baking soda
1/2 ts Baking powder
1/8 ts Salt
1/2 T Pepper, black
1/2 c Butter
1 c Sugar
2 Egg
2 ts Orange peel; grated
1 1/2 ts Vanilla extract
1/4 ts Almond extract
1 1/2 c Walnuts; lightly toasted &
-chopped

Sift first 4 ingredients into medium bowl. Mix in pepper. Using
electric mixer, cream butter in another bowl until light. Gradually
add sugar and beat until fluffy. Mix in eggs one at a time. Mix in
orange peel and vanilla and almond extracts. Mix in walnuts. Add
dry ingredients and mix just until blended. Cover dough with plastic
wrap and refrigerate until well chilled. (Can be prepared one day
ahead.) Preheat oven to 350. Butter and flour 2 baking sheets.
Divide dough into 3 pieces. Using lightly floured hands, roll each
piece into 1 1/2 inch diameter log on lightly floured surface.
Arrange 2 logs on one sheet, spacing 5 inches apart. Arrange third
log on second sheet. Bake until logs are light brown, about 20
minutes (logs will spread during baking). Cool slightly on pan. Cut
logs crosswise on diagonal into 3/4 inch wide slices. Turn cut side
down on baking sheet. Bake until golden brown, about 15 minutes.
Transfer to racks and cool. Store in airtight container.
--- BON APPETIT, Jan. 1989
per Fred Peters
Fidonet COOKING echo
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Betsy-TKL (09:12:32 am) :
From: Sam Waring (Sam.Waring@382-91-12.ima.infomail.com)
Newsgroups: rec.food.recipes

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: BISCOTTI DI PRATO (Tuscan Almond Biscotti)
Categories: Italian, Cookies
Yield: 1 servings

3 3/4 c Flour; all purpose,
-unbleached
2 c Sugar
1 ts Baking powder
1/4 ts -Salt
4 Eggs;large, whole
1 ts Vanilla
1/2 ts Almond extract
1 2/3 c Almonds, whole, blanched
-toasted lightly & chopped
-coarse

MMMMM--------------------------EGG WASH-------------------------------
1 Egg, large; &
1 ts -Water

In the bowl of an electric mixer fitted with the paddle attachment
blend the flour, the sugar, the baking powder, and the salt until the
mixture is combined well. In a small bowl, whisk together the whole
eggs, the yolks, the vanilla and the almond extract, add the mixture
to the flour mixture, beating until a dough is formed, and stir in
the almonds.
Turn the dough out onto a lightly floured surface, knead it several
times, and divide it into fourths. Working on 2 large buttered and
floured baking sheets, with floured hands form each piece of dough
into a flattish log 11 inches long and 2 inches wide, arrange the
logs at least 3 inches apart on the sheets, and brush them with the
egg wash. Bake the logs in a preheated 350F oven for 35 minutes and
let them cool on the baking sheets on racks for 10 minutes. On a
cutting board, cut the logs crosswise on the diagonal into 3/4" inch
slices, arrange them the biscotti, cut sides down, on the baking
sheets, and bake them in the 350F oven for 5 to 7 minutes on each
side, or until they are pale golden. Transfer the biscotti to racks
to cool and store them in airtight containers. MAKES ABOUT 56 BISCOTTI

Source: Gourmet magazine, December 1992
per Lindsey Jones
Fidonet COOKING echo
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Betsy-TKL (09:13:06 am) :
From: Sam Waring (Sam.Waring@382-91-12.ima.infomail.com)
Newsgroups: rec.food.recipes

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: PISTACHIO & DRIED-CRANBERRY BISCOTTI
Categories: Desserts, Cookies
Yield: 40 biscotti

2 1/4 c Flour; unsifted
1 c Sugar
1/2 ts Baking powder
1/2 ts Salt
6 T Butter; cut into small
-pieces
2 lg Eggs
1 ts Vanilla extract
1 c Shelled unsalted pistachios,
-coarsely chopped
2 T Dried cranberries

1. Lightly grease baking sheet. In large bowl, combine flour, sugar,
baking powder, and salt. With pastry blender or 2 knives, cut butter
into flour mixture until mixture resembles coarse crumbs.

2. Mix in eggs, one at a time, until well blended and stiff dough
forms. Add vanilla extract. Stir in pistachios and cranberries, being
careful not to overmix.

3. On greased baking sheet, divide dough in half; shape each half
into a 12 by 2 inch log. Cover with plastic wrap; refrigerate logs at
least 30 minutes.

4. Heat oven to 375'F. Remove plastic wrap from logs. Bake 20 to 25
minutes or until edges start to brown. Cool logs on baking sheet 10
minutes.

5. Reduce oven temperature to 325'F. Transfer logs to cutting board
and cut crosswise diagonally into 1/2-inch-thick slices. On same
baking sheet, place slices, cut sides down, in single layer.

6. Bake slices 20 to 25 minutes, turning once, until light golden
brown on both sides. Cool completely on wire rack; store in airtight
containers.

Country Living/Sept/94
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Betsy-TKL (09:14:44 am) :
* Exported from MasterCook II *

Biscotti Cioccolato

Recipe By : dianna@mips.com (Dianna Vosburg - Consultant)
Serving Size : 0 Preparation Time :0:00
Categories : Baking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ounces (1 cup) whole blanched almonds
1 3/4 cups unsifted unbleached flour
1/2 cup unsweetened cocoa powder (preferably Dutch
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons instant espresso or coffee powder
4 ounces bittersweet or semisweet chocolate
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup granulated sugar

Preheat oven to 350. Toast almonds in shallow pan for 12 minutes. Cool.
Reduce heat to 300 degrees. Adjust racks to divide oven in thirds. Line two
cookie sheets with foil, shiny side up.

Sift flour,cocoa,baking soda, salt and espresso powder together. With heavy
knife shred chocolate finely. Place chocolate in food processor with metal
blade. Add 1/2 cup of sifted ingredients and process for 20-30 secs till
chocolate is fine.

In large bowl of elec. mixer beat eggs and extracts just to mix. On low
speed add chocolate mixture, remaining sifted ingredients, and sugar. Beat
to mix. Will be very stiff. Stir in almonds.

Turn dough onto floured surface. Form mound. Cut in half. Flour each half
and form into sausage shape 12" long. Place sausage shape on baking sheet
diagonally.

Bake two sheets at a time for 50 mins., reversing sheets top to bottom and
front to back once to ensure even baking.

Remove sheets from oven. Let cool 10 minutes. Transfer baked strips to
cutting board.With serrated knife, cut strips on sharp angle into cookies
1/2" wide.

Carefully place cookies, cut side up, on cookie sheets and bake again at 300
for 40 minutes, turning them upside down after 15 or 20 minutes, until
cookies are completely dry and crisp.

Turn off heat, open oven door and let them cool in oven. Store in airtight
cannisters.
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Betsy-TKL (09:15:08 am) :
Biscotti with Almonds/Orange/Chocolate

Recipe By : Jo Anne Merrill
Serving Size : 60 Preparation Time :0:00 Categories : Cakes And Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces unsalted butter -- 2 sticks
1 1/2 cups sugar
3 tablespoons orange rind -- finely grated
2 tablespoons vanilla extract -- pure vanilla
6 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 eggs -- beaten
1/4 cup amaretto
2 cups almonds, blanched -- toasted,sliced
2 cups chocolate chips -- or pieces

Preheat oven to 350 degrees. In an electric mixing bowl, combine butter,
sugar, orange peel and vanilla; beat until light and creamy. Sift together
the dry ingredients. With the mixer on slow, add dry ingredients to butter
mixture and mix until thoroughly combined. Slowly add eggs and amaretto. Add
almonds and chocolate just until combined. Remove dough to a floured surface
and form into two flat logs about 4 inches wide and the length of your
cookie sheet. Lay the logs onto buttered sheets and place on lower rack of
the oven. Bake until lightly browned, about 45 minutes.
Remove to a rack to cool. With a serrated knife, cut the loaves into
half-inch slices, placing the cut slices flat oon the cookie sheet. To make
crisp, return them to the lower rack of the oven and cook until golden,
15-20 minutes.
Remove the slices to a wire rack to cool then store in an airtight
container. Use a decorative tin for gift giving. NOTE: If the biscotti lose
their crispness, repeat the crisping stage.
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Betsy-TKL (09:17:09 am) :
Chocolate Biscotti

Recipe By : FF Mailing List (Christel Reeve)
Serving Size : 1 Preparation Time :0:00
Categories : Cakes And Cookies Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flour
1/2 cup sugar -- or more
1/2 cup cocoa
2 teaspoons flavoring (raspberry,orange, or almond)
2 whole egg equivalent
3/4 teaspoon baking powder
1/4 teaspoon salt
splash liquor -- ie, Chambord
semisweet chocolate -- melted;optional

Combine flour, sugar, cocoa, salt and baking baking powder. Separately, mix
flavoring and
eggs. Combine. Add splash of liquor or water as needed to have a sticky
consistency. If
the mixture is too stiff, it won't spread out properly.

Put this glob on a greased cookie sheet and arrange it into a log about 15
inches long and
1 1/2 - 2" wide. Bake at 350 for 25 minutes. Remove from oven, let cool a
few minutes,
then slice diagonally into 1/2- 3/4" slices. I got 18 pieces from mine.
Place the slices
on their side and put back in the oven (300 degrees) for 15 minutes. Turn
over and cook
another 10-15 minutes.

If you can afford the fat, a small drizzle of semisweet chocolate is
wonderful on these
when cooled. I used about 2 T. for all the cookies, which added about 6 g.
fat to the
recipe or 1/3 g. fat each one.
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Betsy-TKL (09:17:46 am) :
Chocolate Frosting For Biscotti

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup chocolate chips
2 To 3 Tablespoons Butter
1/2 Cup Powdered Sugar
1 Teaspoon Vanilla

In a heavy, small saucepan heat chocolate and butter over low flame until
melted. Stir often. Add powdered sugar and vanilla. Frost Biscotte. For a
design, run a fork over the frosting while it's soft. Let stand until
chocolate is set. Keeps well in an airtight container, but then *everything*
in Hawaii keeps well in an airtight container!
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Betsy-TKL (09:20:12 am) :
* Exported from MasterCook II *

Golden Biscotti

Recipe By :
Serving Size : 36 Preparation Time :0:00 Categories : Cakes And Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Flour
1/4 tsp Baking soda
1 tsp Baking powder
1/4 tsp Salt
2/3 c Sugar
5 tsp Orange zest -- finely chopped*
2 Egg
1/4 c Oil
1 1/2 tsp Vanilla extract
1/2 tsp Almond extract
1 2/3 c Almonds -- unblanched sliced
1/3 c Almonds -- unblanched whole
-----TOPPING-----
2 tbsp Sugar
1/8 tsp Cinnamon -- ground
1 Egg white

*Remove zest from orange in lengthwise strips with a vegetable peeler, and
chop finely.

Preheat oven to 350 degrees.

Food Processor Method: In a medium bowl, sift together all but 1/4 c of the
flour with the baking powder, baking soda, and salt, and whisk to mix it
well.

In a food processor with the metal blade, process the sugar and orange zest
until the zest is finely minced. Add the eggs and process for about 30
seconds or until thoroughly blended. Scrape the sides of the bowl.

With the motor running, add the oil and extracts and process until blended.
Add the sliced almonds and process until finely chopped. Add the flour
mixture and process for about 7 seconds or until the flour is almost
incorporated. (There will be some fl
our clinging to the sides of the work bowl. Do not overprocess as the dough
will be too stiff to incorporate the flour completely in the processor.)
Electric Mixer Method: Finely grate the orange zest. Finely chop the sliced
almonds. Place them both i n a medium bowl. Sift together all but 1/4 cup of
the flour with the baking powder, baking soda, and salt and add to the nuts
and zest. Whisk together to mix them well. In a large mixing bowl, beat the
sugar and eggs for several minutes, until very thick
and pale in color. With the mixer at medium speed, beat in the oil and
extracts. At low speed, gradually beat in the flour mixture.

For both methods: Scrape the dough (including any flour from the work bowl)
onto a lightly flour counter and knead the dough, adding the remaining 1/4 c
flour to form a soft, non-sticky dough.

Shape the dough into two 2-inch wide cylinders. Each will be about 7 1/2
inches long. Line up the whole almonds lengthwise in rows along the dough
and press them well into the dough. With the palms of your hands, roll the
cylinders on the counter, enc
losing the almonds and maintaining the 2-inch diameters of the cylinders.
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