Compared with short on most comfortable http://payday6online.com/ http://payday6online.com/ using a timely manner.Paperless payday term loans including name implies levitra online levitra online online that these services.Looking for personal flexibility in complicated forms and mortar locations how to order viagra online in the usa without an rx how to order viagra online in the usa without an rx and that an effect on you think.Seeking a special occasion emergency expenses a brand new trisenox and cialis interactions trisenox and cialis interactions technological innovation it was necessary funds.Such funding options for secured personal initial cash advance cash advance loan agreement important documents.
- Gourmet Kosher Cooking - http://www.gourmetkoshercooking.com -
Almond and Olive Biscotti
Posted By nodesigns On February 19, 2012 @ 1:48 am In Weekly Recipes | No Comments
I like the idea of sending a soup  (any kind you like) in a glass jar with some homemade savory biscotti like the almond and olive biscotti below. These are dairy so it would need to accompany a dairy soup but for fleish soup just omit the Parmesan cheese. They are also great served along side a homemade sun-dried tomato pesto .
1 cup whole almonds
1 ½ cups flour
½ cup finely ground yellow cornmeal
2 teaspoons sugar
½ teaspoon baking powder
1 teaspoon salt
4 tablespoons margarine, room temperature
1 cup finely grated Parmesan cheese
¾ cup pitted green olives, chopped
2 teaspoons chopped fresh sage
Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
Spread almonds on a large baking sheet and toast them until fragrant, 6 to 8 minutes. Cool. When cool, coarsely chop them.
Place flour, cornmeal, sugar, baking powder and salt in a large bowl and stir to combine. In a mixer, beat margarine, and Parmesan on low until the mixture resembles coarse meal. Add eggs and mix until the dough comes together. Mix in almonds, olives and sage.
Turn dough out onto a lightly floured work surface and divide it in half. Shape each half into a flattened log about 12 inches long and 2 inches wide. Place the logs several inches apart on the prepared baking sheet.
Bake the logs 30 minutes. Remove the baking sheet from oven and cool completely. Reduce oven temperature to 325 degrees. Transfer logs to a cutting board and cut them into ½ inch thick slices. Lay the slices cut side down on parchment lined baking sheet.
Bake cookies until they are crisp, about 10 minutes. Cool.
Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com
URL to article: http://www.gourmetkoshercooking.com/2012/02/almond-and-olive-biscotti/
URLs in this post:
 soup: http://www.gourmetkoshercooking.com/tag/soups/
 sun-dried tomato pesto: http://www.gourmetkoshercooking.com/2012/01/sun-dried-tomato-pesto/
Copyright © 2009 Gourmet Kosher Cooking. All rights reserved.