1 3/4 cups all purpose flour
2 tsp baking powder
1/2 cup whole unblanched almonds
2 eggs
3/4 cup granulated sugar
1/3 cup butter, melted
2 tsp vanilla
1/2 tsp almond extract
1 1/2 tsp grated orange rind
1 egg white, lightely beaten
In large bowl, combine flour and baking powder; stir in almonds. Whisk
together eggs, sugar, butter, vanilla, almond extract and orange rind;
stir into flour mixture until soft, sticky dough forms.
Transfer dough to lightly floured work surface; with hands, form into
smooth ball. Divide in half; roll each into 12 inch long log. Transfer
to ungreased baking sheet.
Brush tops with egg white; bake in 350 degree F oven for 20 minutes.
Remove from oven and let cool on sheet on rack for 5 minutes.
Transfer each log to cutting board' with sharp knife, cut diagonally
into 3/4 inch thick slices. Stand cookies upright on baking sheet'
bake for 20 to 25 minutes longer or until golden. Remove biscotti to
rack and let cool. Biscotti can be stored in airtight container for up
to 2 weeks. Makes about 24 cookies.
MADELINES
Printed from COOKS.COM
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1/2 lb. cake flour
1/2 lb. sugar
5 eggs
1/2 lb. butter
1/2 tsp. vanilla extract
1. Preheat oven to 340 degrees.
2. Melt 1/2 pound butter over hot water (or by microwave).
3. Sift flour and sugar to bowl.
4. Add 5 eggs, stirring well to blend.
5. Add melted butter from step 2 and vanilla extract. Blend well.
6. Let stand about 1 hour.
7. Pour batter into buttered madeline pans.
8. Bake 15-20 minutes.
They turned out really well and Rachel and Sierra really liked them alot and Kai loved the cookie dough, so much that the second half of the batch never got made.
Amber
