RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Honey Almond New Year's Biscotti - pareve
Source: "Think sweet for Rosh Hashanah" Marcy Goldman DETROIT FREE PRESS (on-line edition), 9/1/99 1/2 cup oil 1 1/4 cups sugar 1/3 cup honey 3 eggs 3 egg yolks 2 teaspoons pure vanilla extract 1 teaspoon pure almond extract Scrapings of one vanilla bean 3 3/4 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 3/4 cup whole blanched almonds, lightly toasted 1/2 cup ground almonds 1 egg white, whisked 1/2 cup (approximately) slivered almonds Makes about 20 Preheat the oven to 350 degrees. Double up two baking sheets and line the top one with parchment paper. This method is in place of insulated baking sheets. In a mixer, blend the oil, sugar, honey, eggs, egg yolks, vanilla, almond extract and vanilla bean scrapings. Add the flour, baking powder, salt, and whole and ground almonds. Blend well to make a firm batter. Chill the dough at least 30 minutes before shaping. Form the dough into 2 logs, about 10 inches by 3-4 inches wide. Brush the tops of the logs with egg white, then sprinkle on slivered almonds. Bake 40-45 minutes until lightly golden and firm. Remove from the oven and cool well. Reduce the oven temperature to 325 degrees. Cut the biscotti into diagonal slices, about 1 inch thick. Rebake, turning once, about 12-16 minutes.
