On a vacation travel
tour for a few weeks, FROM august 24, 2012 – September 30, 2012; 'Will be
posting my travel photo shoots as soon as I get home.
Thank you friends for all you patience.
Thank you friends for all you patience.
Aug 20, 2012
Ingredients
·
1/2 cup
sugar
·
3 tbls butter
·
3 tsp ground
lavender
·
2 teaspoon grated
orange rind
·
1/2 teaspoon
vanilla
·
2 large egg whites
·
1 1/2 cups
all purpose flour
·
3/4 teaspoon
baking powder
·
1/8 teaspoon
salt
·
1/4 C toasted
almonds
·
Optional: 3
oz. Melted semi-sweet chocolate
·
cooking spray
Preheat oven to 325.
Beat the first 5 ingredients at medium
speed of a mixer until well blended. Beat in egg whites. Lightly spoon the
flour into dry measuring cups, and level with a k knife. Combine the flour,
baking powder, and salt; gradually add flour mixture to sugar mixture, beating
until blended. Stir in almonds.
Turn biscotti dough out onto a
floured board or other surface to work on. Spray a baking sheet with cooking
spray; with lightly floured hands, shape the dough into two 5″ long rolls;
move to the baking sheet and flatten the rolls to a 1″ thickness.
Bake them at 325 for 30 minutes.
Remove the rolls from the baking sheet, and cool for 10 minutes on a wire rack.
Cut each roll diagonally into 7 –
1/2″ slices a good sharp knife. Place the slices on baking sheet.
Bake the slices at 325 for 15 minutes (the cookies will be slightly soft in the
center, but will harden as they cool.
Remove from baking sheet; cool
completely on wire rack.
If you want dip one end of the
cooled biscotti into the melted semi-sweet chocolate and place on waxed paper
to cool and harden.
