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Buongiorno amici:

This segment of Flavors + Knowledge is a tribute to my beloved mother, who went to heaven in 1995. I found her collected recipes in the yearly calendar and written in dialect. I have converted the recipes, and hopefully, they will inspire you as much as they have inspired me through my years in the kitchens. Like most mothers, the list of ingredients was never detailed but based on feel and touch. Enjoy!

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Makes About 20 Almond Biscotti

Ingredients

3/4 cup whole wheat flour

3/4 cup unbleached all-purpose flour

1/2 tablespoon baking powder

1/4 teaspoon salt

3/4 cup sugar

Six tablespoons sweetened applesauce

1 1/2 tablespoons canola oil

1/2 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

3/4 cup slivered almonds

Directions

Preheat the oven to 350F (175C). Line a standard-size baking sheet with foil or parchment and set it aside.

In a large bowl, mix the flours, baking powder, and salt until thoroughly combined. In a medium bowl, whisk together the sugar, applesauce, oil, and extracts. Add the sugar mixture and almonds to the flour mixture, stirring to combine. Finish mixing with your hands until thoroughly combined.

With floured hands, shape the dough into 1 (3-inch wide) log about 3/4 inches in thickness and transfer to the prepared baking sheet—Bake on the center rack for 25 minutes, or until firm to the touch. Remove the baking sheet from the oven and let cool for 15 minutes. Decrease the oven temperature to 300F (150C).

Using a sharp knife, carefully cut the cooled log crosswise into 1/2-inch-wide slices. Remove the foil and place the slices, cut-side down, on the baking sheet—Bake for about 7 to 10 minutes, or until the bottoms are just golden. Turn the slices over and bake 5 to 8 minutes, or until bottoms are golden. Using a spatula, transfer to a wire rack, and let cool completely.

Store in airtight containers for up to two weeks or freeze.

Per Serving (Per Cookie)

Calories 105; Protein 2g; Total Fat 4g; Sat. Fat Og; Cholesterol 0mg; Carbohydrate 16g; Dietary Fiber 1 g; Sodium 55mg

VARIATION: To make Anise Biscotti: Omit the vanilla extract and add 1/2 tablespoon ground anise seed.

File:Biscotti 1.jpg - Wikimedia Commons

[Image Wikimedia Commons Attribution}

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CWCS

There is a constant, recognizable thread in Walter Potenza's career to elevate the level of Italian culinary culture in the United States. Besides his unquestionable culinary talent and his winning business perspective, Chef Walter has been a relentless educator with passion and knowledge who contributes to defeating stereotypes. His life, career, and values are a model, an example to follow, by any Italian gastronomy chef working outside Italy. A native of Mosciano Sant' Angelo in Abruzzo, Italy, is known as one of the most passionate and accomplished practitioners of traditional and historical Italian cooking in the nation. His fields of expertise include Terracotta Cookery, Historical Cookery from the Roman Empire to the Unification of Italy, the Cuisines of the Sephardim Italian Jewish Heritage, and the Mediterranean 21 Health & Wellness, with major emphasis on Diabetes, Celiac and the Cuisines of the 21 countries present in the MED basin.

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