Favorite Menu Biscotti Toscani

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Biscotti Toscani

"These twice baked cookies have a sensitive taste, brilliant with vanilla ice-cream, tea, frozen yogurt, or cappuccino."

Ingredients :

1/3 cup butter
three/four cup white sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 teaspoons orange zest
2 1/four cups all-cause flour
1 1/2 teaspoons baking powder
1/eight teaspoon ground nutmeg
1/four teaspoon salt
1 cup semisweet chocolate chips
half cup toasted almond pieces

Instructions :

Prep : 25M	Cook : 42M	Ready in : 1H30M

Preheat the oven to 325 degrees F (a hundred sixty five tiers C). Grease and flour a big baking sheet.
In a massive bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed aggregate till simply combined. Mix in almonds. Divide dough into two portions. Form into lengthy flat loaves about half inch tall and 12 inches long. Place the loaves 2 inches aside on the organized baking sheet.
Bake in preheated oven for 25 mins, or till a mild golden brown. Cool on a cord rack for five mins.
With a serrated knife, cut diagonally into slices approximately half inch thick. Lay the slices flat at the baking sheet. Bake for 10 mins, turning over as soon as. Transfer to a wire rack to cool.
Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring each 20 to 30 seconds till clean. Use a spatula to spread chocolate onto one facet of each cookie. Let stand at room temperature until set. Store biscotti at room temperature in an hermetic container.

Notes :

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