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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
Cuisine: Californian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

BISCOTTI DI PRATTO

Date Added: September 12, 2009

Ingredients:

1/4 Cup Almond blanched
3/4 Cup Almond whole unblanched
4 Unit Eggs divided
1 Teaspoon Vanilla or grated peel of One Orange
1/4 Teaspoon Almond Extract (optional)
2 1/4 Cups Flour A/P
1 Cup Sugar white
1 Teaspoon Baking Soda level - dissol ved in milk
1 Pinch Salt plus more for sprinkl ing
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Directions:

1. Preheat oven to 350 degrees.

2. On a baking sheet, roast blanched and unblanched almonds until blanched almonds start to brown, shaking pan occasionally; 5 to 8 minutes.

3. Remove blanched almonds, place in blender container and grind until it turns to powder.

4. Set aside. Meanwhile, return whole almonds to oven 2 to 3 minutes longer.

5. Remove and chop whole almonds roughly with knife, leaving large chunks.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Gluten, Almonds, Natural Sweeteners allergies.
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