Recipe: Mother’s Biscotti

(RG¥Robert Gauthier, xx)

Mother’s Biscotti

1 1/3 cups sugar

1/2 teaspoon salt

1/3 cup olive oil, plus extra for work surface and baking pan

1 teaspoon vanilla extract

1 teaspoon almond extract

3 eggs

3 cups matzo cake meal, about

1 cup whole almonds

Beat sugar, salt, oil and vanilla and almond extracts with electric mixer fitted with paddle or by hand until creamy. Add eggs, 1 at a time, beating after each addition.

Add enough matzo cake meal to make soft but manageable dough. Fold in almonds.

Spoon dough onto oiled work surface and divide into thirds. Oil hands and shape dough into 3 (15-inch-long) cylinders. Place on greased baking sheet and bake at 350 degrees 25 minutes.

Remove from oven. Increase temperature to 450 degrees. Cut each cylinder diagonally into about 20 slices. Lay slices flat on greased baking sheet and bake 8 to 10 more minutes.

Cool biscotti thoroughly before storing in airtight container.

About 60 biscotti. Each biscotti: 71 calories; 23 mg sodium; 11 mg cholesterol; 3 grams fat; 14 grams carbohydrates; 1 gram protein; 0.14 gram fiber.