Quaresmali Twice Baked Cookie or Biscotti

Recipe by andypandy
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READY IN: 50mins
YIELD: 30 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Toast whole almonds for about 6- 8 minutes.
  • Remove and cool.
  • Put aside 2 cups of the almonds.
  • To the remainder one cup of almonds chop very fine.
  • Add the honey to the chopped almonds and mix well.
  • Add the brown and white sugar and stir in well.
  • In a large bowl beat the two eggs and beat in the soft butter or solid soft margarine.
  • Add in the honey/nut/sugar mixture and beat well.
  • Add in the dry ingredients and the 2 cups of almonds that were set aside.
  • Combine all well and make a stiff dough.
  • Divide the dough into two pieces.
  • On parchment lined cookie sheets place each and make two logs about 12 inches by 4 inches, flatten slightly.
  • Keep 4 inches between logs.
  • Preheat oven to 350 degrees F.
  • Brush both logs with the egg wash.
  • Bake in preheated oven for 20- 25 minutes, until firm and beginning just to show cracks.
  • Remove each log to a wire rack.
  • Cool 10 minutes.
  • Slice into slices with serrated knife.
  • Place back onto parchment lined sheet.
  • Bake for 8 minutes.
  • Remove and turn slices over.
  • Bake another and final 8 minutes, until toasty and golden.
  • Remove to wire rack and cool completely.
  • Store airtight tin container.
  • Will keep month or so at room temperature.
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