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Newsgroups: rec.food.recipes
Distribution: world
From: jrtrint@pacbell.com (John Trinterud)
Date: Tue, 31 Mar 1992 00:22:00 GMT
Subject: OVO-LACTO: Basic Biscotti
Summary: orig. subject: Intercalary Day Tea Recipes, Installment 3 of 3
Archive-Name: recipes/ovo-lacto/basic-biscotti
Keywords: recipe ovo lacto basic biscotti
Followup-To: rec.food.veg
Organization: Pacific * Bell
Approved: aem@mthvax.cs.miami.edu
Basic Biscotti - Orange, Anise, and Lemon
>From Fanny Farmer, Marion Cunningham, and more net.authors than I
could begin to list, my biscotti file must run to 20 pages. This is
a good basic biscotti recipe, with three modifications. Each one
make about 36 biscotti.
Preheat oven to 350 degrees
Basic Ingredients for *any* of the recipes*
3/4 C whole and unblanched almonds
1/4 pound butter
3/4 C sugar
2 eggs
2 1/4 C flour
1 1/2 t baking powder
1/4 t salt
For Orange Biscotti
Zest from 1 orange, grated or minced
2 T orange liqueur, or 1 T orange extract
1 1/2 t cinnamon
For Anise Biscotti
2 - 3 t crushed anise seeds
For Lemon Biscotti
Zest from 1 lemon, grated or minced
1 T lemon extract, or 1 T lemon juice
Procedures for all recipes
Toast the almonds until golden, then chop by hand into 1/4 inch
chunks. *Reduce oven heat to *325* degrees* Cream the butter until
light, add the sugar and beat till smooth and creamy. Beat in eggs
until the mixture is smooth. Add the (orange, anise, lemon) specific
ingredients. Sift in the flour, baking powder and salt, beat until
just mixed. Stir in the almonds. On a floured board, divide the
dough in half and roll each half into a long roll about 1 1/2 inches
in diameter and about 10 inches long.
Set the rolls on a baking sheet at least 3 inches apart, bake in the
top third of the oven (*325*) for about 25 minutes, or until they
are set and lightly browned on top. Cool the rolls for 5 minutes or
so, then slice diagonally into 1/2 inch thick slices. Lay the slices
flat on the baking sheet and return to the oven for another 10
minutes. Turn the slices over and bake for another 10 minutes. Cool
on a rack, and keep in a tightly covered tin - they keep for months.