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biscotti.05
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1995-09-27
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From: Claribel Coronado <claribel@u.washington.edu>
Newsgroups: rec.food.recipes
Subject: biscotti toscani
Date: 23 Oct 1994 09:38:36 -0400
Organization: Akademia Pana Kleksa, Public Access Uni* Site
Message-ID: <38dp0s$6pm@junior.wariat.org>
Biscotti Toscani
Ingredients
1/2 cup whole almonds toasted
1/3 cup butter
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1/4 tsp almond extract
2 tsp grated orange zest
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/8 tsp nutmeg
1/4 tsp salt
In a mixing bowl cream butter and sugar until light and fluffy. Beat in
eggs, vanilla, almond extract and orange zest. In a bowl combine the
flour, baking powder, nutmeg and salt. Add to the creamed mixture,
mixing until blended. Cut almonds into haves or thirds and fold in mix.
Divide dough in half. Place on a greased and floured baking sheet and
form into two logs about 1/2 inch thick, 1 1/2 inches wide and 12 inches
long, spacing them at least 2 inches.Bake in the middle of a preheated
325 F oven for 25 minutes or until golden brown.
Transfer from the baking sheet to a rack. Let cool 5 minutes. Place on a
cutting board and with a serrated knife slice diagonally at 45 degree
angle about 1/2 inch thick.
Lay the slices flat on the baking sheet and return to the oven for 10
minutes, turning them over once, to dry slightly. Let cool on a rack.
Store in a tightly covered container.
Makes 3 dozens.