Newsgroups: rec.food.cooking
Subject: REQUEST:  Biscotti
Date: Thu, 20 Aug 1992 02:45:25 -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?

Ahah.  Here we go:

  From: wade@klpsch.tay2.dec.com (Wade Rubinstein)
  Newsgroups: rec.food.recipes
  Organization: Digital Equipment Corp, Concord MA
  Reply-To: wade@klpsch.tay2.dec.com
  -------------------------------------------------

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.


  Subject: Portuguese Biscotti *
  To: Brianne Campbell
  From: Shelley Rodgers
  Date: 8/6/91 10:13:00 AM
  -------------------------------------------
MRS: MASTER RECIPE SYSTEM

TITLE:     Portuguese Biscotti

KEYWORDS:  desssert non-chocolate

FROM:      Shelley Rodgers

           (Jolly Rodgers:the Portuguese Pirate! (1:161/202))

Lively lemon flavor characterizes these crisp Portuguese cookies.  Like
their familiar Italian counterpart, these biscotti make great dunkers
to soak up cold milk, hot coffee, or port.

For easier handling, chill the dough before you form the ring-shaped
cookies.


  about 1 cup sugar
  
  1/2 cup (1/4 lb) butter/margarine
  
  1 Tbsp grated lemon peel
  
  1/4 cup lemon juice
  
  3 large eggs
  
  about 3 cups flour


In large bowl of an electric mixer, beat 1 cup of the sugar and butter
until well blended. Add lemon peel and juice; mix to blend. Beat in
eggs, 1 at a time, until smooth.  Gradually stir in 3 cups of the
flour, mixing well. cover and chill until dough is firm enough to
handle easily, at least 3 hours or as long as 2 days.


Divide dough in half.  Cover and chill 1 portion.  Divide other half
into 8 equal pieces.  With floured fingers, roll each piece on a
lightly floured board to make a 10-inch rope.  Overlap ends of each
rope slightly to form a ring.  Place rings about 1 inch apart on a
greased 14x17 inch baking sheet. Sprinkle light with sugar.


Bake in a 300~ oven until golden, 35-40 minutes.  Remove cookies from
pans and let cool completely on racks.  Repeat with remaining dough.
Serve or store airtight up to 10 days.


Makes 16 cookies.


[ Sunset magazine, date unknown ]


  -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
  -=> this comes from the bottom of the files of Shelley Rodgers <=-

  --- Ned 2.00
   * Origin: Jolly Rodgers: the Portuguese Pirate (1:161/202)