Date: Sat, 17 Jul 1993 17:08:44 GMT
This is a long file. I believe it must have originally come from rec.food.recipes from about a year ago.
Janet Morrissey "Mostly Harmless"
Basic Biscotti - Orange, Anise, and Lemon
From: pattee_d@cubldr.colorado.edu Organization: University of Colorado, Boulder 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.
From: pattee_d@cubldr.colorado.edu Organization: University of Colorado, Boulder 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.
From: Terri Huggett huggett@sequent.com
Biscotti di Vino (Red-Wine Biscuits)
4 1/2 cups all-purpose flour 3/4 cup sugar 2 teaspoons salt 1 tablespoon double-acting baking powder 1 cup sunflower or vegetable oil 1 cup full-bodied red wine In a large bowl combine well 4 cups of the flour, the sugar, the salt, and the baking powder and make a well in the center. Pour in the oil and the wine, combine the mixture, incorporating the flour mixture gradually, until it forms a soft dough, and knead in enough of the remaining 1/2 cup flour to keep the dough from sticking. Divide the dough into 40 pieces, roll each piece into a 5-inch rope, and form the ropes into rings, pinching the ends together firmly. Bake the rings 2 inches apart on baking sheets the upper third of a preheated 350F oven for 20 minutes. Reduce the heat to 300F and bake the biscuits for 15 to 20 minutes m, or until they are golden. Let the bis on racks and store them in airtight containers. Makes 40 biscotti.Pinoccate (Pine Nut Macaroons)
7 ounces packaged almond paste, grated coarse 3/4 cup sugar 2 large egg whites at room temperature 1 teaspoon almond extract 1/4 cup pine nuts In a bowl beat together the almond paste and the sugar until the mixture is combined wenother bowl beat thehites until they are very frothy, beat in the almond paste mixture and the almond extract, and beat6 the mixture for 2-3 minutes, or until it is combined well. Drop the dough by teaspoons 2 inches apart onto buttered and floured baking sheets, press about 7 pine nuts into each macaroon, and bake the macaroons in the upper third of a preheated 350F oven for 15-20 minutes, or until they are golden. Let the macaroons cool on the sheets for 5 minutes, transfer them to racks, and let them cool completely. Store the pine nut macaroons in airtight containers. Makes about 36 biscotti.
Quaresimali (Lenten Almond Biscuits)
1 pound natural (*unblanched) almonds 1 cup granulated sugar 2 cups all-purpose flour 1 cup firmly packed light brown sugar 1 teaspoon cinnamon 1 teaspoon double-acting baking powder 3 tablespoons unsalted butter, softened 2 large eggs, beaten lightly an egg wash made by beating together 1 large egg and 2 tablespoons milk Toast the almonds in jelly-roll pan in a preheated 375F oven for 10 minutes and let them cool. In a blender or food processor grind fine one fourth of the almonds with 1/4 cup of the granulated sugar and transfer the mixture to a large bowl. Stir in the flour, the remaining 3/4 cup granulated sugar, the brown sugar, the cinnamon, and the baking powder, add the butter, and stir the mixture until it is combined. Stir in the remaining almonds, chopped coarse, and the eggs and knead the dough in the bowl until it is combined. Halve the dough and with floured hands form each half into a 15-by-4 inch rectangle. Transfer the rectangles with spatulas to buttered and floured baking sheets, brush them well with the egg wash, and bake them in the upper third of a preheated 375F oven for 20-25 minutes, or until they are golden brown and a skewer comes out clean. Cut the rectangles crosswise into 3/4-inch-thick slices and let the slices stand in the turned off oven for 15 minutes. Transfer the slices to racks, let them cool, and store them in airtight containers. Makes about 36 biscotti.
3 cups all-purpose flour 3/4 cup sugar 2 teaspoons double-acting baking powder 1/8 teaspoon salt 1/2 stick (1/4 cup) unsalted butter, cut into bits and softened 1/4 cup vegetable shortening, softened 2 large eggs, beaten lightly 1/4 cup milk 2 teaspoons vanilla 3/4 cup sesame seeds In a bowl combine the flour, the sugar, the baking powder, and the salt and blen in the butter and the vegetable shortening until the mixture resembles coarse meal. Make a well in the center, add the eggs, the milk, and the vanilla, and combine the mixture, incorporating the liquid gradually, until it forms a soft dough. Divide the dough into 36 pieces and form each piece into a 3-inch log. Roll the logs in the sesame seeds and bake them 1 inch apart on lightly buttered baking sheets in a preheated 375F oven for 20-25 minutes, or until they are golden brown. Let the cookies cool on racks and store them in airtight containers. Makes 36 biscotti.
1 stick (1/2 cup) unsalted butter, softened 3/4 cup sugar 3 large eggs 1 tablespoon anise extract 3 cups all-purpose flour 2 teaspoons double-acting baking powder 1/2 teaspoon salt 2 tablespoons crushed aniseed an egg wash made by beating together 1 large egg and 2 tablespoons milk In a bowl with an electric mixer cream the butter, beat in the sugar, a little at a time, and beat the mixture until it is light and fluffy. Beat in the eggs, 1 at a time, beating well after each addition, beat the mixture until it is thick and pale, and beat in the anise extract. In another bowl combine the flour, the baking powder, the salt, and the aniseed and beat the mixture into the butter mixture to form a sticky dough. Halve the dough and with floured hands pat each half into a 14-by-4 inch rectangle on a buttered baking sheet. Brush the rectangles well with the egg wash and bake them in the upper third of a preheated 375F oven for 20-25 minutes, or until they are golden brown and a skewer comes out clean. Cut the rectangles crosswise diagonally into 3/4 inch slices, turn the slices on their sides and bake them in the 375F oven for 5 minutes. Turn the slices and bake them for 5 minutes more. Let the slices cool on racks and store them in airtight containers. Makes about 34 biscotti.
From: chrisl@sequent.UUCP (Chris Lorenz)
from the Atlantic Monthly
This recipe makes about 4 dozen very crunchy biscotti. I've never put
chocolate on the biscotti.
You need two 12x15 inch (approx.) cookie sheets. Butter and flour ONE
of the cookie sheets. The oven should be at 350 to roast the almonds,
and 300 to bake the biscotti. Total baking time for the biscotti is
about 2 hours. You also need to have handy and ready a surface for
kneading the biscotti dough and a surface for cutting the baked
biscotti.
Ingredients ------------ 1 cup (5 oz.) whole, unblanched almonds 2
cups unsifted, unbleached flour 1 cup sugar 1 t. baking soda pinch
salt 3 large eggs 1/2 t. vanilla
Roast the almonds in a 350 degree often until lightly browned (10-15
minutes). Cool nuts completely.
Lower the oven temperature to 300.
In a medium bowl, stir together the dry ingredients (flour, sugar,
baking soda, salt) just to mix. Separate out about 1/2 cup of this
mixture, and spread SOME of the reserved 1/2 cup onto your kneading
surface.
In a small bowl or measuring cup, lightly beat together the eggs and
vanilla.
Make a well in the flour mixture in the medium bowl and pour in the
egg/vanilla mixture. Stir the flour into the egg mixture from the
outside of the well. Continue combining until the mixture is too
stiff to stir. Turn the mixture out onto your kneading surface, which
should already be floured with some of the reserved dry ingredients.
With floured hands (use some of the reserved dry ingredients for this
if you want), fold the dough over itself until it coheres. Use the
rest of the reserved dry ingredients for your hands and the work
surface, if necessary.
Press the nuts into the dough and keep folding the dough over itself
until the nuts are evenly distributed.
Let the dough sit a few minutes so the flour absorbs the liquid
completely, making the dough less sticky.
Divide the dough into 3 equal pieces.
Roll each piece with your hands so that the pieces are elongated into
strips about 1" wide and 12"-14" long. ***
Place the strips on the buttered/floured baking sheet, leaving about
4" between each strip. If you want somewhat wider strips, flatten the
strips with your hands to a width of 2".
Bake for about 50 minutes at 300. Let the strips cool for 5 minutes,
and them remove them with a spatula to a cutting surface.
Using a sharp knife and making downward strokes, cut the strips into
diagonal bars about 1/2" wide.
Lay the cut biscotti on their sides on the two baking sheets.
Toast 35-50 minutes, depending on how dark (and crunchy?) you want
them.
*** To make much wider strips, divide the dough into two strips, same
length (12"-14"). Each cookie will be about 6" long. This should
make about 2 dozen cookies.
From: rlk@telesoft.com (Bob Kitzberger @sation)
Tozzetti or Biscotti (Hazelnut cookies)
2 cups flour 1 1/3 cups sugar 2 large eggs 1 tablespoon grated lemon rind [I omitted this without a problem] 1/4 cup anise-flavored liqueur such as Sambuca 1/4 cup rum 1 1/2 cups peeled blanched hazelnuts (whole), or sliced almonds 2 tablespoons baking powder Preheat the oven to 350 degrees. Lightly oil a large baking pan and dust with flour. Shake off excess flour. Combine the flour, sugar, eggs, lemon rind, liqueur and rum in a mixing bowl and beat with a wooden spoon until thoroughly blended. Beat in the hazelnuts (or almonds) and bakingg powder. Using the hands, pick up half the dough [ick!] and shape it into a long sausage shape. Arrange it on the prepared baking pan, off center and not too close to the edge of the pan. Arrange the other half alongside but not too close. Both masses will spread as they bake. Place in the oven and bake for 1 hour. Remove from the pan and let cool for 20 minutes. Carefully and gently run a spatula or pancake turner under the 2 pastries. Let stand until almost at room temperature. Using a serrated bread knife cut each pastry into cross-wise slices, each about 1-inch think. Arrange these in one layer on a baking sheet and return to the oven to dry out, about 10 minutes. Let cool and store. These cookies are improved if a little anisette or other anise-flaovred liqueur is poured or brushed over them in advance of serving.
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
2 1/2 cups unbleached all purpose flour
1/4 cup unsalted butter, melted and cooled
1/2 cup cold water
5 Tablespoons sugar
1 extra large egg yolk
2 Tablespoons grated orange peel
1 Tablespoon olive oil
1 Tablespoon light rum
3 drops orange extract
Pinch salt
Butter for baking sheets 1 extra-large egg, beaten to blend 2
Tablespoons unsalted butter, melted and cooled
Arrange flour in mound on work surface and make a well. Add 1/4 cup
melted butter, water, 2 tablespoons sugar, yolk, orange peel, oil,
rum, orange extract and salt into well. Gradually draw all but 1/4
cup flour from inner edge of well to center. Gather dough together
and knead in remaining flour until smooth, about 1 minute. Wrap in
floured towel. Refrigerate for 2 hours.
Position rack in center of oven and preheat to 325~F. Lightly butter
2 baking sheets. Roll dough out on lightly floured surface to a
thickness of 1/4 inch. Cut dough into 2 x 4 inch strips using
scalloped pastry wheel. Place cookies on prepared sheets, spacing 1/2
inch apart. Pierce each cookie several times with tines of fork.
Brush with egg glaze. Bake until light brown, about 25 minutes.
Brush remaining 2 Tablespoons melted butter over hot cookies.
Sprinkle with remaining 3 Tablespoons sugar. Return to oven for 5
minutes. Cool completely on rack.
Store in airtight container.
Yeild about 28 cookies.
From: thomasl@copper.ucs.indiana.edu ((thomasl)) here it is, the actual authentic biscotti as given to me by my friend ann her husbands family is italian and they eat very well these are crispy and brittle and the recipe makes a lot but i not enough!
6 oz blanched whole almonds (i skip the blanching, tho') 2 1/2 C. flour 2 C. sugar 1/4 t. salt 1/4 t. baking soda 3 eggs preheat oven to 350 spread almonds on baking sheet and toast until lightly golden coarsely chop 1/2 of the almonds, leaving the others whole butter 2 large baking sheets mix flour, sugar, salt and baking soda together beat in the eggs, and then the almonds, to obtain a firm dough knead the dough briefly, then divide it into 4 pieces roll each piece into a cylinder 15" long and 1.5" in diameter place 2 rolls (well-separated!) on each sheet and bake for 15-20 min. (until lightly browned) Carefully transfer the rolls to a cutting board and slice each diagonally into .5" thick slices (you will recognize the charactaristic biscotti look) set wire racks on baking sheets and lay the biscotti on them bake 20-30 min. makes 6 dozen which keep indefinately in aa wire tin excellent dipped in coffee, tea or dessert wine.
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
2 1/4 cups flour 1 1/4 cups sugar pinch salt 3 eggs, lightly beaten 1 Tabl. oil 1/4 tsp. almond extract finely grated zest of 1 orange 1/2 cup chopped almonds 2 tsp. baking powder Preheat oven to 350 F. Grease and flour cookie sheet. In a large bowl, sift the flour, sugar. baking powder and salt. Make a well in the center of the mixture; add the remaining ingredients and mix well. Divide the dough in halt. Shape each half into fla-bottomed cylinders (1-inch high x 2 1/2-inches wide x 8-inches long). bake 30-35 minutes or until brown on top. Remove from oven and cool slightly. Cut into 3/4-inch slices. Return to oven with cut side down for 15 minutes or until slices are brown. Remove from oven and cool on racks.
From: "Dave Record, Manager, MSD Computing Services" record@force.ssd.lmsc.lockheed.com
Makes 48 Cookies These are the crispy type of biscotti. 3 eggs 2 t anise extract 3/4 C sugar Pinch salt 1 1/2 C all-purpose flour 1/4 C cornstarch 1/2 t baking powder PREHEAT OVEN TO 350F. Combine the eggs, extract, sugar and salt in a mixing bowl or the bowl of an electric mixer and whip with a hand mixer set at high speed or in a heavy duty mixer fitted with the whip. Continue whipping until the mixture is very light and increased in volume, 6-7 minutes. While the egg mixture is whipping, combine the flour, cornstarch and baking powder and stir to mix. Remove the whipped eggs from the mixer and sift over the flour mixture in three additions, folding it in after each addition with a rubber spatula. The batter will lose most of its air and become rather stiff. Pipe the batter, using a pastry bag with a 3/4-inch opening, but no tube, onto a jelly roll pan lined with parchment paper or buttered wax paper. Pipe two logs about 1 1/2 inches wide and the length of the pan. Bake the logs about 20 minutes, until they are well risen and golden. Remove from oven and place logs on a cutting board to cool about 10 minutes. Using a sharp, serrated knife, slice the logs diagonally at 1/2-inch intervals. Place the biscotti cut side down on the pan and return them to the oven for about 10-15 minutes, until they color lightly on the cut surfaces. Cool the biscotti on the pans and store them in a tin between layers of wax paper.
NICK MALGIERI
Makes 60 Biscotti
Be careful with the first baking of these biscotti. Even though they are
baked a second time after being cut, if they do not bake sufficiently the
first time, the biscotti will have a hard, heavy core.
2 C all-purpose flour
3/4 C sugar
3/4 C whole, unblanched almonds,
finely ground
1/2 t bicarbonate of ammonia or 1/2 t
each, baking powder and baking soda
1/2 t cinnamon
3/4 C whole, unblanched almonds
1/3 C honey
1/3 C water
PREHEAT OVEN TO 350F. Combine all ingredients except honey and water in
a mixing bowl and stir a minute or 2 to mix. Add the honey and water and
stir until a firm dough forms. Remove dough from bowl and divide in half.
Roll each half into a log about 15 inches long. Place both logs, well
apart, on a jelly roll pan lined with parchment or buttered wax paper. Bake
about 30 minutes, until well risen, firm and a dark golden color. Remove
>from oven, cool logs slightly and place on a cutting board. Slice the
logs diagonally at 1/2-inch intervals. Return the cut biscotti to the pan,
cut side down, and bake an additional 15 minutes, until lightly colored and
dry. Cool on the pan. Store in a tin--they keep well.
From: John Spence jspence@cmptrc.lonestar.org
This comes from the Dallas Morning News' "Dallas Life Magazine". The
Highland Park restaurant Patrizio contributes this recipe for
biscotti.
Patrizio Biscotti
1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 1/2 t. vinilla extract
2 cups all purpose flour
1/2 t. baking powder
1/2 t. baking soda
1 1/2 cups chopped nuts
Combine butter, sugar and eggs, mixing well. Beat in vanilla.
Combine flowr, baking powder, baking soda and chopped nuts. Add to the
egg mixture. The batter will be very stiff and sticky. Cover the dough
with plastic wrap and refigerate for 1 hour or over night.
With flored hands, divide the dough into two portions and shape each
into a loaf about 12 inched long.
Grease a 10 by 14 baking sheet. Place both loaves on the sheet, leaving
at least 3 inches between them. Flatten each loaf slightly, as evenly as
possible.
Place in preheated 400 degree oven and bake for 20 min. or until firm to
the touch.
Remove can cool on wire rack slightly. Lower oven to 375.
While still warm, slice the loaves into diagonal slices about 1/3 inch
thick.
Arrange on ungreased baking sheet and bake at 375 fro 15 mintues - do
not brown.
Var.
Chocolate: basic recipe, adding 1 cup of cocoa powder and 1 1/2 cups
chocolate chips.
Banana: basic recipe, adding 1/4 cup banana flavoring (not extract)
and use walnuts or pecans
Cinnamon: basic recipe, adding 1/4 cup ground cinnamon. For the
nuts, use almonds or pecans.
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From: stanley@tekig5.pen.tek.com (Stanley J Sylvester)
Organization: Tektronix, Inc., Beaverton, OR.
This is the recipe for my mother's type of biscotti:
Biscotti
3 1/2 C flour
1 C sugar
1/2 C softened butter
2 t baking powder
1/2 t grated lemon rind
1/2 t salt
2 eggs
Blend everything in large bowl and mix. Roll out on floured board
and cut with a four inch water glass. Make 12 circles. Line greased
cupcake pan with the 12 circles. Fill each cup with pastry cream (below).
Top each with another circle cut with a 3 inch glass--make sure the cake is
sealed. Bake 20 to 25 minutes at 375... Let cool completely in pan.
This is my mom's cream-puff cream. It's just a sweet, vanilla
cornstarch pudding. I'm giving you the microwave recipe, because
otherwise it takes an eternity of stirring on the stove, after which
your arm will fall off. If you choose to cook it that way, make sure
you keep the heat low while you're waiting for the stuff to thicken, and
never ever stop stirring, or the cream will stick to the bottom and burn
and then you will have a million nasty little brownish-black flecks
throughout your pudding, which will do absolutely nothing for the
texture.
VANILLA CREAM
In microwave bowl, mix:
2/3 C sugar
3 T cornstarch
1/4 t salt
add a fraction of 2 C milk, a little at first to make a smooth paste,
then the rest until the mixture is smooth. Microwave this at high for
8-9 minutes, stirring every 2 min until the stuff is smooth and
thickened.
Meanwhile, put 3 egg yolks (or two whole eggs) into another bowl and
beat them slightly. Quickly stir half of the hot milk mixture into
eggs, and then add the new egg mixture to the origianl milk mixture.
Microwave at high 1 to 2 min until mixture is thick and glossy.
Add 1 T butter
1 t vanilla extract
(And, optionally, for extra flavor)
1 t almond extract
Let cream cool before adding to cupcakes or creampuffs... If you're
eating it by itself, it's great while it's still warm.
kathy
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From: ak399@cleveland.freenet.edu (Carole A. Resnick)
Title: Biscotti di Regina (Queen's Biscuits)
4 cups sifted flour
1 cup sugar
1 Tbl baking powder
1/4 tsp salt
1 cup shortening
2 eggs, slightly beaten
1/2 cup milk
1/4 pound sesame seeds (about 2/3 to 3/4 cup)
Lightly grease 2 cookie sheets. Heat the oven to 375F.
Sift together the flour, sugar, baking powder, and salt into a
bowl. Cut in the shortening with a pastry blender or two knives, until
the pieces are the size of small peas. Stir in the eggs and the milk (1
tablespoon at a time) to make a soft dough. Mix together thoroughly.
Break the dough into small pieces and roll each between the palms of your
hands to form rolls about 1 1/2 inches in length. Flatten the rolls
slightly and roll them in the sesame seeds. Place about 3/4 inch apart
on the prepared cookie sheets.
Bake for 12 to 15 minutes, or until thee cookies are lightly browned.
Makes about 6 dozen cookies.
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[ Shoprite Super Markets Italian Cookbook ]
Posted by Fred Peters.
Biscotti D'Amaretti
3 1/4 c flour, all-purpose
2 1/2 ts baking powder
1/2 c butter or margerine, softened
1 c sugar
3 ea eggs
2 ts lemon peel, finely shredded
1/4 ts almond extract
1 ea pinch saffron, if desired
1/2 c almonds,finely chopped,toasted
1 ea egg white
Combine flour and baking powder. In large mixer bowl beat butter and
sugar until blended. Beat in eggs, lemon peel, almond extract and
saffron. Beat in flour mixture until well blended. Stir in almonds.
Divide dough in half. Shape each portion into a 12x2x1-inch loaf.
Place 6 inches apart on a lightly greased cookie sheet. Beat the egg
white until foamy. Brush over tops of loaves. Bake in 375F oven 20 to
25 minutes or until light brown. Cool on cookie sheet about 1 hour. Cut
each loaf diagonally into 1/2-inch thick slices. Lay slices, cut side
down, on cookie sheet. Bake in a 325F oven 10 minutes longer or until
dry and crisp. Cool on wire rack. These cookies are good made several
days ahead and stored in a paper bag to soften slightly. To store
longer, place in a covered container. Makes about 36 cookies.
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From: Barry Hayes
From: nsv@infos.ri.cmu.edu (Nicole Vecchi)
Biscotti*
1 cup sugar 1/4 cup vegetable oil 3 cups sifted flour 2 tsps.
baking powder 2 tsps. (anise) extract (substitute vanilla)
cream sugar, eggs and oil. Slowly, add 1/2 of the flour, baking
powder and extract. Add remaining half of flour, kneading until dough
is medium soft.
Roll into 4 small "buns." Place onto greased cookie sheets (2 buns on
each), and flatten to about 1/2 inch. Bake 20 minutes at 350 degrees.
Remove and cut 1/2 inch angled slices--while still hot! put pieces
back on cookie sheet and "toast" on 1 side at 425 degrees for 3
minutes.
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From: fwy@cs.brown.edu (Felix Yen)
Biscotti
The result depends heavily on your mixing technique and on the flour
you use. If your first batch resembles a sack of small bricks, try
(try) again.
1 cup unblanched almonds
1-3/4 cups white flour, unsifted
1/2 cup whole wheat flour
1/2 cup turbinado sugar
1-1/2 tsp. baking soda
3 large eggs
1/2 tsp. vanilla
Roast almonds in a 350F oven for 10-15 minutes until lightly browned.
Cool to room temperature. Mix together dry ingredients in a large
bowl reserving about 1 cup. Lightly beat eggs and vanilla and add.
Work mixture until dough coheres adding reserved dry ingredients if
necessary. Add nuts and knead until they are evenly distributed.
Divide into thirds and rest for a few minutes. Then shape into slabs
about 1" wide and 12-14" long. Place on a lightly oiled cookie sheet
and bake at 300F for 50 minutes. Cool on a rack for 5 minutes then
cut diagonal bars 1/2" thick. Lay the cookies on their sides and
return to the oven for 50 minutes. Store in a paper bag for 5-6 days
before serving. Yield: about 4 dozen.
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From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
***** Biscotti *****
1 1/2 cup sugar
1 Tbsp almond paste
1/2 tsp salt
4 ea eggs, large
2 cup flour
1/2 tsp baking powder
2 tsp almond extract
2 Tbsp pine nuts
2 Tbsp confectioners' sugar
Preheat oven to 350 degrees. Place a mixing bowl over hot but not
boiling water, or use a big double boiler. Put the sugar, almond
paste, salt, and eggs into the bowl, and beat for 5 minutes, or until
the mixture is lukewarm and looks like pancake batter. Make sure that
the almond paste is well beaten also. Take the bowl off the hot water
and continue beating for another 5 minutes, or until the batter is
cool and looks almost like frosting. Sift the flour with the baking
powder and fold it gently into the batter. Add the almond extract and
fold again. Using a teaspoon, drop cookies 1 1/2 inches apart on
buttered and floured cookie sheets, decorate with pine nuts, and
sprinkle with confectioners' sugar. Let stand about 5 minutes, and
then bake for 15 minutes (at 350 degrees), or until toasty and crisp
on the outside.