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Biscotti Di Pratto

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BISCOTTI DI PRATTO
 Categories: Breads, Italian
      Yield: 6 Dozen
 
    1/4 c  Almonds, blanched
    3/4 c  Almonds, whole unblanched
      4    Eggs, divided
      1 ts Vanilla
    1/4 ts Almond extract
  2 1/4 c  Flour
      1 c  Sugar, white
      1 ts Baking soda
      1 pn Salt
 
  Preheat oven to 350 degrees. On a baking sheet, roast blanched and
  unblanched almonds until blanched almonds start to brown, shaking pan
  occasionally; 5 to 8 minutes. Remove blanched almonds, place in
  blender container and grind until it turns to powder. Set aside.
  Meanwhile, return whole almonds to oven 2 to 3 minutes longer. Remove
  and chop whole almonds roughly with knife, leaving large chunks. Set
  aside. Turn oven down to 300 degrees. Grease baking sheet & dust with
  flour; set aside. In a small bowl, beat 3 eggs, vanilla & extract. In
  large bowl, mix together flour, sugar, baking soda, salt and ground
  almonds. Make a well in the center and add the eggs, blending to
  gradually incor- porate all of flour mixture. You should have a stiff
  dough. If it is too stiff to hold together, add a little water.  Add
  the crushed almonds and knead them evenly into the dough. Divide
  dough into 3 portions. Form each into a long log, rounded or slightly
  oval (about 1 1/2 inches in dia- meter). It will flatten as it bakes.
  Place on prepared baking sheet. Bake 45 - 50 minutes. Remove from
  oven and let rest 5 minutes. Turn oven down to 275 degrees. With a
  serrated knife, cut logs into 3/4" slices. (NOTE: Unlike slicing a
  loaf of bread, straight across its width, cut biscotti on a 45 degree
  angle.) Lay slices flat on 2 baking sheets. Return to oven for 20 -
  25 minutes, turning slices 1/2 way through baking time. Remove from
  oven; allow to cool completely before sealing in containers. They
  will stay fresh up to 1 month.
 
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