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- Pistachio Amaretto Biscotti
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- Ingredients:
2 cups flour
1 teaspoon ground cinnamon
1 and 1/4 teaspoons baking powder
2 and 1/4 sticks unsalted butter or margarine
1/2 cup of brown sugar
1/3 cup molasses
1/4 cup white sugar
2 tablespoons finely chopped lemon rind
1 large egg yolk
1 whole egg lightly beaten
1 tablespoon Amaretto
3/4 cup chopped pistachios
3/4 cup toasted almonds, finely ground
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- Directions:
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- In a bowl, mix flour, cinnamon, baking powder and toasted
almonds.
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- In a separate bowl, mix butter, brown sugar
and molasses. Then amaretto and white sugar until smooth.
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- Fold in
lemon rind and egg yolk.
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- Now mix the two bowls together
thoroughly until uniform.
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- Add pistachios and fold into batter.
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- Grease
and dust a cookie sheet with flour.
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- Roll dough into 2 or 3 long cylinders, cover
with a towel or plastic wrap and refrigerate until the dough
stiffens.
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- Preheat oven to 350° F.
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- Coat the outside of each cylinder with whole
egg glaze and light coating of white sugar.
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- Bake cylinders for
25-30 minutes or until brown.
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- Allow to cool enough to slice and slice into
thick slices.
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- Place slices back onto the cookie sheet.
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- Bake
slowly in a 275°F oven for about ten minutes. Makes 3
dozen cookies.
That's it!
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