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1993-01-25
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Newsgroups: rec.food.recipes
Distribution: world
From: wade@klpsch.tay2.dec.com (Wade Rubinstein)
Date: Wed, 8 Jan 92 14:04:10 GMT
Subject: OVO-LACTO: Cantucci Hazelnut Biscotti
Reply-To: wade@klpsch.tay2.dec.com
Summary: orig. subject: OVO-LACTO: Cantucci, Hazelnut Biscotti
Archive-Name: recipes/ovo-lacto/cantucci-hazelnut-biscotti
Keywords: recipe ovo lacto cantucci hazelnut biscotti
Followup-To: rec.food.veg
Organization: Digital Equipment Corp, Concord MA
Approved: aem@mthvax.cs.miami.edu
Cantucci Hazelnut Biscotti
(from the fabulous cookbook, Cucina Rustica)
These biscotti are perfect for dipping in espresso and the sweet
Italian wine Vin Santo. Since these cookies have no added shortening,
there is very little moisture. These cookies are hard, so cruch
carefully. Most important, enjoy!
4 cups all purpose flour
2 cups sugar
2 teaspoons baking powder
6 eggs
4 tablespoons Frangelico (Hazelnut liquor)
2 teaspoons vanilla extract
2 teaspoons almond extract
2 cups roasted hazelnuts, coarsley chopped
I have substituted 2 cups roasted chopped almonds for the Hazelnuts and
the results have been fine.
Also, I've been thinking about substituting 4 tablespoons of anise
liquor for the Frangelico and tossing in a handful of anise seeds.
Pre-heat the oven to 350 degrees.
Mix dry ingredients (except the nuts) together in a bowl. In a
seperate bowl mix the liquids. Mix the liquids into the dry
ingredients until the dough is stiff. Do not overmix. Stir in the nuts.
Shape the dough into 2 flattish logs 3 inches wide and approximately 15
inches long. Place the logs on a buttered cookie sheet.
Bake for 20 minutes at 350.
Remove from the oven and let cool to the touch.
Using a bread knife, slice the log crosswise into 3/4 inch pieces.
Place the pieces back on the cookie sheet side down.
Bake again for 15 minutes until the cookies are a golden brown.
Store in a tight tin. Cookies store well for weeks.