Newsgroups: rec.food.cooking
Subject: REQUEST:  Biscotti
Date: Thu, 20 Aug 1992 02:41:58 -0500

  MK> From: martin@une.nimh.nih.gov (Martin Korte) Newsgroups:
  MK> rec.food.cooking Organization: National Institutes of Health
  MK> 
  MK> Does anyone know of a good recipe for biscotti?

Here's one -- I'll look in my archives for a few others afterwards:

  FROM:        Sallie Austin
  TO:          Hap Newsom
  Subject:     Biscotti *
  Date:        14 Jan 91 17:20:04
  -------------------------------
 HN>Have you ever made Biscotti? One of my favorite ways to do them is to
 HN>make them into a "Christmas Tree", you make the biscotti and be sure
 HN>to cut them so they are long and narrow and on the bevel, then you dip
 HN>them 1/2 way into melted dark semi sweet chocolate and form them into
 HN>a pyrimid shape like a christmas tree, the chocolate acts as a glue
 HN>and the result is a wonderful edible gift!

That sounds like a wonderful idea. I'll have to try that next time I make
Biscotti. I just made this recipe once, and I substituted toasted sliced
almonds for the hazelnuts. It was really good. Sorry for the late
response... I found your message in a file of things I was intending to
respond to... was dated before Christmas!


Title: Hazelnut Biscotti

Servings: 3 dozen

INGREDIENTS:
        1       cup     hazelnuts (about 4 oz)
        1       stick   butter, unsalted, room temp
        1       cup     sugar
        1       large   lemon, grated zest of
        2               eggs
        1       tsp     vanilla extract
        2       cup     all purpose flour, plus 2 Tbsp
        1       tsp     baking powder
        1/4     tsp     salt

DIRECTIONS:
Preheat oven to 350-F. Spread the hazelnuts on a baking sheet and toast
in the oven for 8 to 10 minutes, until fragrant. Place the nuts in a
dish towel and rub them together to remove some of the skin. Coarsely
chop the hazelnuts and set aside.

In a large bowl, using a hand-held electric mixer, beat the butter at
medium speed until soft and creamy. Add the sugar and lemon zest and
beat until the mixture is very light and fluffy, about 2 minutes. Beat
in the eggs, one at a time, and then beat in the vanilla.

In a medium bowl, toss the flour, baking powder and salt. Gradually add
the flour mixture to the butter, beating on low speed until a smooth
dough forms. Using a wooden spoon, work in the hazelnuts until evenly
distributed.

Divide the dough in half in the bowl. With lightly floured hands, form
the dough into two 10-by-2 inch rectangular logs. Place the logs on an
ungreased baking sheet, at least 2 inches apart. Bake for 30 minutes,
or until the logs are set and golden brown. Remove from the oven and
let cool on the baking sheet for 15 minutes.

Using a serrated knife and a sawing motion, carefully cut the logs into
1/2-inch diagonal slices. discard the end pieces. Arrange the slices,
cut sides down and close together, on 2 baking sheets. Bake the
biscotti on the top and middle racks of the oven for 8 to 9 minutes, or
until lightly browned. Turn the biscotti over, switch the position of
the baking sheets and continue baking until lightly browned on the
other side, about 9 minutes longer. Let the biscotti cool completely on
the baking sheets.

Source: Food & Wine magazine, 10/90

   * Origin: Cooking In Rockford <815-282-9248 HST> (1:2210/518.0)