A RECIPE FOR FINER
WITH ANDREA HUTCHINS
Expand your art collection with something you already possess. An affectionately written, treasured family recipe mounted in a well-appointed frame becomes an instant heirloom. The recipe is sure to be used and passed along for generations to come.
GRAM’S ITALIAN BISCOTTI — Lightly toast 1/3 cup of slivered almonds for 10 – 15 minutes in 350 degree oven, on a cookie sheet until golden brown. — Mix 2 eggs with 1 cup of white sugar, and 1 cup of brown sugar. — Add 1/3 cup of vegetable oil, and 2 tablespoons of cold water. — In separate bowl, sift together ½ teaspoon of powdered clove, 2 teaspoons of cinnamon, 2 teaspoons of baking powder, and 2 ½ cups of flour. — Add dry ingredients to egg mixture, then stir in almonds. The batter will be very stiff. Shape into one large, long bar, a little less than ½ “high and approximately 4” wide. — Bake 20 minutes at 375 degrees. — While still warm, slice into small bars (about 1” thick) and cool.