* Exported from MasterCook * Almond-Orange Biscotti Recipe By : [email protected] (Carole A.

Resnick) Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/4 cups flour 1 1/4 cups sugar 1 pinch salt 3 eggs -- lightly beaten 1 tablespoon oil 1/4 teaspoon almond extract finely grated zest of 1 orange 1/2 cup almonds -- chopped 2 teaspoon baking powder Preheat oven to 350 F. Grease and flour cookie sheet. In a large bowl, sift th e flour, sugar. baking powder and salt. Make a well in the center of the mixtur e; add the remaining ingredients and mix well. Divide the dough in halt. Shape each half into flat-bottomed cylinders (1-inch high x 2 1/2-inches wide x 8-inc hes long). bake 30-35 minutes or until brown on top. Remove from oven and cool s lightly. Cut into 3/4-inch slices. Return to oven with cut side down for 15 mi nutes or until slices are brown. Remove from oven and cool on racks.

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Nutr. Assoc. : 0 * Exported from MasterCook * Biscotti (Actually Some Sort Of Cream Puff) Recipe By : [email protected] (Stanley J Sylvester) Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 1/2 cups flour 1 cup sugar 1/2 cup butter -- softened 2 teaspoons baking powder 1/2 teaspoon lemon rind -- grated 1/2 teaspoon salt 2 eggs -----vanilla cream----2/3 cup sugar 3 tablespoon cornstarch

1/4 3 2 1 1 1

teaspoon salt egg yolks cup milk tablespoon butter teaspoon vanilla extract teaspoon almond extract -- optional

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 jus t a sweet, vanilla cornstarch pudding. I'm giving you the microwave recipe, bec ause otherwise it takes an eternity of stirring on the stove, after which your a rm 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 millio n nasty little brownish-black flecks throughout your pudding, which will do abso lutely nothing for the texture. VANILLA CREAM In microwave bowl, mix: 2/3 C su gar 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 thi ckened. Meanwhile, put 3 egg yolks (or two whole eggs) into another bowl and be at them slightly. Quickly stir half of the hot milk mixture into eggs, and then add the new egg mixture to the original 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 almon d 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.

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Nutr. Assoc. : 0 * Exported from MasterCook * Biscotti D'amaretti Recipe By : Shoprite Super Markets Italian Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 1/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 cup butter or margarine -- softened 1 cup sugar 3 eggs 2 teaspoons lemon peel -- finely shredded

1/4 1 1/2 1

teaspoon almond extract pinch saffron -- if desired cup almonds -- finely chopped,toast egg white

Combine flour and baking powder. In large mixer bowl beat butter and sugar unti l 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 eac h portion into a 12x2x1-inch loaf. Place 6 inches apart on a lightly greased co okie sheet. Beat the egg white until foamy. Brush over tops of loaves. Bake i n 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 s ide down, on cookie sheet. Bake in a 325F oven 10 minutes longer or until dry a nd 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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Nutr. Assoc. : 0 * Exported from MasterCook * Biscotti All'anice Recipe By : Serving Size : 48 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 eggs 2 teaspoons anise extract 3/4 cup sugar 1 pinch salt 1 1/2 cups all-purpose flour 1/4 cup cornstarch 1/2 teaspoon 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 o r in a heavy duty mixer fitted with the whip. Continue whipping until the mixtur e is very light and increased in volume, 6-7 minutes. While the egg mixture is w hipping, 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 additi ons, folding it in after each addition with a rubber spatula. The batter will lo se 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 leng th of the pan. Bake the logs about 20 minutes, until they are well risen and gol den. Remove from oven and place logs on a cutting board to cool about 10 minute

s. Using a sharp, serrated knife, slice the logs diagonally at 1/2-inch interval s. Place the biscotti cut side down on the pan and return them to the oven for a bout 10-15 minutes, until they color lightly on the cut surfaces. Cool the bisc otti on the pans and store them in a tin between layers of wax paper.

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Nutr. Assoc. : 0 * Exported from MasterCook * Tozzetti Or Biscotti (Hazelnut Cookies) Recipe By : [email protected] (Bob Kitzberger @sation) Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups flour 1 1/3 cups sugar 2 large eggs 1 tablespoon lemon rind -- grated 1/4 cup sambuca -- anise-flavored lique 1/4 cup rum 1 1/2 cups hazelnuts -- peeled,blanched,whol 2 tablespoons baking powder Can use almonds instead of hazelnuts. Preheat the oven to 350 degrees. Lightly oil a large baking pan and dust with f lour. Shake off excess flour. Combine the flour, sugar, eggs, lemon rind, liqu eur and rum in a mixing bowl and beat with a wooden spoon until thoroughly blend ed. Beat in the hazelnuts (or almonds) and baking 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 b read knife cut each pastry into cross-wise slices, each about 1-inch think. Arra nge these in one layer on a baking sheet and return to the oven to dry out, abou t 10 minutes. Let cool and store. These cookies are improved if a little anise tte or other anise-flavored liqueur is poured or brushed over them in advance of serving.

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Nutr. Assoc. : 0 * Exported from MasterCook * Patrizio Biscotti Recipe By : Dallas Life Magazine Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup butter -- at room temperature 1 cup sugar 2 eggs 1 1/2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 cups nuts -- chopped This comes from the Dallas Morning News' "Dallas Life Magazine". The Highland Pa rk restaurant Patrizio contributes this recipe for biscotti. Combine butter, su gar and eggs, mixing well. Beat in vanilla. Combine flour, baking powder, bakin g soda and chopped nuts. Add to the egg mixture. The batter will be very stiff a nd sticky. Cover the dough with plastic wrap and refrigerate for 1 hour or over night. With floured hands, divide the dough into two portions and shape each in to a loaf about 12 inched long. Grease a 10 by 14 baking sheet. Place both loav es on the sheet, leaving at least 3 inches between them. Flatten each loaf sligh tly, 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 o ven to 375. While still warm, slice the loaves into diagonal slices about 1/3 i nch thick. Arrange on ungreased baking sheet and bake at 375 fro 15 mintues - d o 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 fl avoring (not extract) and use walnuts or pecans Cinnamon: basic recipe, add ing 1/4 cup ground cinnamon. For the nuts, use almonds or pecans

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Nutr. Assoc. : 0 * Exported from MasterCook *

Orange Biscotti Recipe By : [email protected] (Carole A. Resnick) Serving Size : 28 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 cups unbleached flour 1/4 cup unsalted butter -- melted and cooled 1/2 cup cold water 5 tablespoons sugar 1 extra large egg yolk 2 tablespoons orange peel -- grated 1 tablespoon olive oil 1 tablespoon light rum 3 drops orange extract 1 pinch salt Butter for baking sheets 1 extra-large egg, beaten to blend 2 Tablespoons unsalt ed 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 fl our from inner edge of well to center. Gather dough together and knead in remai ning 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 2 5 minutes. Brush remaining 2 Tablespoons melted butter over hot cookies. Sprink le with remaining 3 Tablespoons sugar. Return to oven for 5 minutes. Cool comp letely on rack. Store in airtight container. Yield about 28 cookies.

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Nutr. Assoc. : 0 * Exported from MasterCook * Double Nut Biscotti Recipe By : Glorious Liqueurs, Mary Aurea Morris Serving Size : 36 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups all-purpose flour -- more if needed 1/2 cup ground almonds 1 cup sugar 2 extra large eggs

1/4 1/4 1 1/2 2 1 1

cup cup teaspoon teaspoon teaspoons cup cup

dark rum amaretto -- or nocello vanilla extract ground cinnamon baking powder walnuts blanched almonds -- whole

Preheat oven to 350 degrees; lightly grease 2 cookie sheets with softened butter and dust with flour, shaking off the excess. In a large bowl, combine the flou r, ground almonds, sugar, eggs, rum, liqueur, vanilla extract, cinnamon and baki ng powder; beat with a heavy wooden spoon until well blended. Stir in the walnu ts and whole almonds. The dough should be soft and a bit sticky, but it should h old its shape when picked up. If it is too runny, add more flour. With your ha nds, scoop up half of the dough; shape into a long cylinder, about the length of a roll of paper towel. Place on the cookie sheet so that it does not touch the edge of the pan. Repeat with the second half of the dough. Bake for 45 to 60 minutes, or until golden brown and firm. They will spread during baking. Remov e the cookie sheets from the oven to a wire rack; let stand for 15 to 20 minutes . Carefully loosen the cylinders from the cookie sheets, using metal spatulas. Let stand on a cutting board until almost at room temperature. With a serrated bread knife, cut each of the cylinders into crosswise slices about 1-inch thick . Place the sliced, a cut side up, on the cookie sheets. Return the cookie she ets to the oven for about 10 to 15 minutes to let the cookies out and turn sligh tly golden. Cool completely before storing.

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Nutr. Assoc. : 0 * Exported from MasterCook * Cantucci Hazelnut Biscotti Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 hazelnuts, oil-roasted -- coarsley chopped These biscotti are perfect for dipping in espresso and the sweet Italian wine Vi n Santo. Since these cookies have no added shortening, there is very little moi

sture. These cookies are hard, so crunch carefully. Most important, enjoy! I have substituted 2 cups roasted chopped almonds for the Hazelnuts and the result s 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-he at the oven to 350 degrees. Mix dry ingredients (except the nuts) together in a bowl. In a separate bowl mix the liquids. Mix the liquids into the dry ingred ients until the dough is stiff. Do not overmix. Stir in the nuts. Shape the d ough 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 crosswis e into 3/4 inch pieces. Place the pieces back on the cookie sheet side down. Ba ke again for 15 minutes until the cookies are a golden brown. Store in a tight tin. Cookies store well for weeks.

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Nutr. Assoc. : 0 * Exported from MasterCook * Biscotti Napoletani Recipe By : NICK MALGIERI Serving Size : 60 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups all-purpose flour 3/4 cup sugar 3/4 cup almonds -- unblnchd,fine ground 1/2 teaspoon bicarbonate of ammonia 1/2 teaspoon cinnamon 3/4 cup almonds -- whole, unblanched 1/3 cup honey 1/3 cup water Can substitute 1/2 teaspoon each of baking powder and baking soda for bicarb of ammonia. 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, t he biscotti will have a hard, heavy core. PREHEAT OVEN TO 350F. Combine all ing redients 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 bow l 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 pape r. 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 diag onally 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.

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Nutr. Assoc. : 0 * Exported from MasterCook * Biscotti Di Regina (Queen's Biscuits) Recipe By : [email protected] (Carole A. Resnick) Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 cups flour -- sifted 1 cup sugar 1 tablespoon baking powder 1/4 teaspoon 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 past ry 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 togeth er 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 sl ightly and roll them in the sesame seeds. Place about 3/4 inch apart on the pre pared cookie sheets. Bake for 12 to 15 minutes, or until thee cookies are light ly browned. Makes about 6 dozen cookies.

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Nutr. Assoc. : 0 * Exported from MasterCook *

Biscotti Di Prato Recipe By : Atlantic Monthl Serving Size : 48 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup almonds -- whole, unblanched 2 cups unbleached flour -- unsifted 1 cup sugar 1 teaspoon baking soda 1 pinch salt 3 large eggs 1/2 teaspoon vanilla 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 ho urs. You also need to have handy and ready a surface for kneading the biscotti dough and a surface for cutting the baked biscotti. 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 ingredien ts (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 surfac e. 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/vanil la 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 re served dry ingredients. With floured hands (use some of the reserved dry ingred ients for this if you want), fold the dough over itself until it coheres. Use t he 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 d ough 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 t he buttered/floured baking sheet, leaving about 4" between each strip. If you w ant 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 c ut biscotti on their sides on the two baking sheets. Toast 35-50 minutes, depen ding on how dark (and crunchy?) you want them. *** To make much wider strips, d ivide the dough into two strips, same length (12"-14"). Each cookie will be abo ut 6" long. This should make about 2 dozen cookies.

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Nutr. Assoc. : 0 * Exported from MasterCook * Biscotti 2 Recipe By : [email protected] (Crossly the Glad-Eyed Bear) Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups sugar 1 tablespoon almond paste 1/2 teaspoon salt 4 large eggs 2 cups flour 1/2 teaspoon baking powder 2 teaspoons almond extract 2 tablespoons pine nuts 2 tablespoons confectioner's 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 lik e 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 agai n. Using a teaspoon, drop cookies 1 1/2 inches apart on buttered and floured co okie sheets, decorate with pine nuts, and sprinkle with confectioners' sugar. L et stand about 5 minutes, and then bake for 15 minutes (at 350 degrees), or unti l toasty and crisp on the outside.

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Nutr. Assoc. : 0 * Exported from MasterCook * Almond-Orange Biscotti 2 Recipe By : Serving Size : 24 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/4 cups flour 1 1/4 cups sugar 1/4 teaspoon baking powder salt

3 1 1/4 1/2

eggs -- lightly beaten tablespoon vegetable oil teaspoon almond extract zest of 1 orange -- fine grated cup coarsely chopped almonds vegetable shortening

1. Preheat oven to 350. Grease and flour baking sheet. Shake off excess. 2. In a large bowl, sift flour, sugar, baking powder and salt together. Make a w ell in center of mixture. To the well add remaining ingredients. With your hands , work dry mixture with liquids until a dough has been formed. Divide the dough in half. 3. On a lightly floured surface, shape dough into 2 flat-bottomed cylinders, 1 i n. high, 2 1/2 in. wide and 8 in. long. Remove each to the baking sheet. Bake fo r 30 to 35 minutes, until lightly colored on top. Remove from oven and cool slig htly. 4. Holding a long sharp knife by the handle and tip; cut cylinders diagonally in to 3/4-in. slices. Carefully place slices back on baking sheet, cut sides down; return to oven for 15 minutes more and bake until sides are golden and biscotti have dried a bit. Remove from oven and cool on wire racks. The biscotti should b e somewhat hard and crunchy. Yield: 20 to 24 biscotti. You can also dip one end into some melted chocolate, for a nice effect and great taste.

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Nutr. Assoc. : 0 * Exported from MasterCook * Basic Biscotti - Orange, Anise, And Lemon Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------basic ingredients----3/4 cup almonds -- whole, unblanched 1/4 pound butter 3/4 cup sugar 2 eggs 2 1/4 cups flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt -----for orange biscotti-----

2 1 1/2 2 1 1

zest from 1 orange tablespoons orange liqueur -- or 1 T orange extrac teaspoons cinnamon -----for anise biscotti -- --teaspoons anise seed -- crushed -----for lemon biscotti -- --zest from 1 lemon tablespoon lemon extract tablespoon lemon juice

Procedures for all recipes Preheat oven to 350 degrees 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 (oran ge, anise, lemon) specific ingredients. Sift in the flour, baking powder and sal t, beat until just mixed. Stir in the almonds. On a floured board, divide the do ugh in half and roll each half into a long roll about 1 1/2 inches in diameter a nd about 10 inches long. Set the rolls on a baking sheet at least 3 inches apar t, 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 sl ice diagonally into 1/2 inch thick slices. Lay the slices flat on the baking she et 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.

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Nutr. Assoc. : 0 * Exported from MasterCook * Biscotti 1 Recipe By : [email protected] (Felix Yen) Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup almonds -- unblanched 1 cup white flour -- unsifted 1/2 cup whole-wheat flour 1/2 cup turbinado sugar 1 teaspoon baking soda 3 large eggs 1/2 teaspoon vanilla Roast almonds in a 350F oven for 10-15 minutes until lightly browned. Cool to ro

om 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 ad ding reserved dry ingredients if necessary. Add nuts and knead until they are ev enly distributed. Divide into thirds and rest for a few minutes. Then shape int o slabs about 1" wide and 12-14" long. Place on a lightly oiled cookie sheet an d bake at 300F for 50 minutes. Cool on a rack for 5 minutes then cut diagonal ba rs 1/2" thick. Lay the cookies on their sides and return to the oven for 50 min utes. Store in a paper bag for 5-6 days before serving. Yield: about 4 dozen. The result depends heavily on your mixing technique and on the flour you use. I f your first batch resembles a sack of small bricks, try (try) again.

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Nutr. Assoc. : 0 * Exported from MasterCook * Honey Almond Biscotti Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups all-purpose flour 3/4 cup sugar 3/4 cup whole unblanched almonds 3/4 cup finely ground unblanched almonds 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/3 cup honey 1/3 cup water 1/4 teaspoon almond extract In medium bowl, mix flour, sugar, whole almonds, finely ground almonds, baking s oda, baking powder, salt and cinnamon. In separate bowl, blend honey, water and almond extract. Add to dry ingredients and mix until well-blended. Turn dough out onto a lightly floured surface. Divide dough in half and form each portion into a log about 12 " x 2" x 3/4". Place logs onto baking sheet coated with nonstick spray. Bake 30 minutes at 250 degrees. Remove from oven and cool for 10 minutes. Place log on cutting board. W ith a serrated knife, cut log diagonally into 1/2" slices, using a sawing motion .

Place slice, with the cut side up, on baking sheet and bake for an additional 15 minutes. Centers will be slightly soft, but will harden as they cool. Remove fr om oven and place on wire rack to cool. Description: "Coffee house treats can turn an afternoon break or after-dinner coffee with family and friends into a special occasion. So go ahead, dunk Honey Almond Biscotti in a steaming mug of freshly brewed coffee." Source: "Wheat Foods Council" S(Internet Address): "http://www.wheatfoods.org/" Yield: "4 dozen"

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Nutr. Assoc. : 0 * Exported from MasterCook * Marbled Biscotti Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup (1 stick) butter or margarine 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 3/4 cups mini chocolate baking bits -- divided 1 cup slivered almonds -- toasted 1/4 cup unsweetened cocoa powder 2 tablespoons instant coffee granules Preheat oven to 350 degrees F. Lightly grease cookie sheets; set aside. In large bowl cream butter and sugar until light and fluffy; beat in eggs and va nilla. In medium bowl combine flour, baking powder and baking soda; blend into creamed mixture. Dough will be stiff. Stir in 1 1/4 cups mini chocolate baking bits and nuts. Divide dough in half. Add cocoa powder and coffee granules to one half of the do ugh, mixing to blend.

On well-floured surface, gently knead doughs together just enough to marble. Div ide dough in half and gently roll each half into 12 x 2-inch log; place on prepa red cookie sheets at least 4 inches apart. Press remaining 1/2 cup mini chocolate baking bits onto outside of both logs. Bake 25 minutes. Dough will spread. Cool logs 15 to 20 minutes. Slice each log into 12 slices; arrange on cookie she et cutside down. Bake an additional 10 minutes. (For softer biscotti, omit second baking.) Cool completely. Store in tightly covered container. Source: "Chocolate Manufacturers Association" S(Internet Address): "http://207.197.202.83/indexcur.html" Yield: "24 Pieces"

- - - - - - - - - - - - - - - - - - NOTES : To toast almonds, spread in single layer on baking sheet. Bake at 350 de grees F for 7 to 10 minutes until light golden, stirring occasionally. Remove al monds from pan and cool completely before using

Nutr. Assoc. : 0