Posted on Thu, Oct. 30, 2008
2. In the bowl of a stand mixer or in a large bowl using a hand mixer, cream together the butter and sugar. Beat in the eggs, one at a time, then add the almond extract.
3. In a medium bowl, whisk together the flour, baking powder and salt. With the mixer running, slowly incorporate the dry ingredients into the butter mixture. Add the sliced almonds and mix for a minute more. You will have a soft dough.
4. Put the dough on a floured board and divide it into thirds. Roll into logs about 11/2 inches in diameter. Place the logs on a parchment-lined baking sheet, spaced about three inches apart, and bake for 25 to 30 minutes, or until slightly browned. Remove the logs and let them cool slightly.
5. While the logs are still warm, cut them on the diagonal into slices about one-half-inch thick. Place the slices on two baking sheets and bake for 5 to 10 minutes, or until barely brown. Turn over the biscotti and bake an additional 5 to 10 minutes, until barely brown. Cool on a rack.
- From Los Angeles Times and adapted from A Platter of Figs and Other Recipes, by David Tanis
Note: Biscotti will keep for weeks in an airtight container.
Per serving: 38 calories, 1 gram protein, 9 grams carbohydrates, 3 grams fat, 16 milligrams cholesterol, 25 milligrams sodium, no dietary fiber.
Monday Meatballs
Makes 6 servings
10 ounces boneless ground
pork shoulder
10 ounces ground beef
chuck
6 ounces day-old country
bread
2 ounces pork fat, finely
chopped
2 ounces prosciutto chilled
in the freezer for 15
minutes and then finely
Flourish
today's 
