From: marshall.1@nd.edu (Amy Marie Marshall)
Subject: RECIPES:  Biscotti from the nets, 1/2
Followup-To: rec.food.cooking
Organization: University of Notre Dame
Date: Tue, 15 Dec 1992 15:03:59 GMT

Hello,

Below are some of the recipes I received in response to my request for
biscotti recipes.  Since many of you emailed me for copies, I thought I'd
post them.  Another set to follow this post.

Cheers,

Amy Marshall

Date: Wed, 9 Dec 92 11:15:41 PST
X-Ph: V3.7@nd.edu
From: shafer@rigel.dfrf.nasa.gov
To: Amy Marie Marshall <marshall.1@nd.edu>
Subject: Archives--help, please

I don't know about archives, but here a biscotti collection.

Mary

Newsgroups: rec.food.recipes
Subject: COLLECTION BAKERY VEG Biscotti 
Keywords: COLLECTION BAKERY VEG ITALIAN 
Distribution: 
--text follows this line--

>From: jracine@weber.ucsd.edu (Jeff Racine)
>Subject: Recipe for biscotti anyone? Need it to go with the strong caff...
>Organization: University of California, San Diego

>I am desperately seeking a recipe for biscotti, that wonderful cross
>between a cookie and a biscuit, sometimes coated with chocalate (and
>maybe even with some almonds thrown in for good measure!)

>Hey, if you have a good recipe (any recipe) I will trade you for mon's
>macaroni and cheese :-)

>Thanks in advance!

>Jeff Racine        

OK, we're all ready for your mom's macaroni and cheese recipe!  MFS

From: Barry Hayes <bhayes@CS.Stanford.EDU>

From: nsv@infos.ri.cmu.edu (Nicole Vecchi)


Biscotti

1 cup sugar 1/4 cup vegetableC oil 3 cups sifted flo oil 2 tsps.
baking powder 2 tsps. (anise) extract (substitute vanilla) @tabclear

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.

----------

From: discg1!isppb03@dsac.dla.mil ( sam frajerman,sppb,x3026,)

BISCOTTI

Biscotti are a popular Italian treat.  Although traditionally anise
flavored, they are quite good made with other flavorings.  I have
found that the almond extract and orange zest adds a quite interesting
taste.  These cookies pack well for traveling and make a nice lunch
box treat.

1 cup sugar 4 eggs 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
475 degrees for 3 minutes.  Thanks!

----------

From: fwy@cs.brown.edu (Felix Yen) Organization: Brown University
Department of Computer Science

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.

        Ingredients: 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.

----------

From: pattee_d@cubldr.colorado.edu Organization: University of
Colorado, Boulder

Here are two recipes for biscotti that I have gotten from the net.  I
haven't tried either one, and I didn't keep the names of the original
posters.

Basic Biscotti - Orange, Anise, and Lemon

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.

----------

Cantucci Hazelnut Biscotti

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: emmorey@flash.ATC.Olivetti.Com (Daniel Emmorey)

Just for your information, I was looking in the cookbook catalog of
Jeccica's Biscuit, and saw a new cookbook for biscotti.  Its a small
book with about 20-30 recipes (I forget exactly how many).  I was
wandering around Macys this weekend and saw it on their shelf.  I had
forgotten my wallet so couldn't buy it.  I want it for a Christmas
present.  I used to spend a lot of time in Italy, and became used to
eating good biscotti with cafe latte.

Dan Emmorey Cupertino

----------

From: Terri Huggett <huggett@sequent.com> Organization: Sequent
Computer Systems Inc.

Here are a bunch of biscotti recipes (plus a few other misc.  Italian
cookies) saved from the net.

Terri Huggett huggett@sequent.com

From: usenet@cps3xx.UUCP (Usenet file owner) Subject: biscotti
*RECIPE*

All of the following recipes came from an article on biscotti in the
November 1987 issue of Gourmet.

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 are hard nutty sweets particularly well suited for
dipping in Vin Santo"

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.

----------

Sesame-Seed cookies

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.

----------

"These are dry biscuits, denser than anise toast, and ideal for
dipping in hot cappuccino" Anise Slices

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)


                        Biscotti di Prato
                    from the Atlantic Monthly
                              YUM!


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.
  [I've found that this is the best time to cut them... _before_
cooling]
  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: ekman@wdl30.wdl.loral.com (Donald Ekman)

Biscotti

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 confectioners' sugar


Preheat oven to 350 deg.

Place a mixing bowl over hot (but not boiling) water, or use double
boiler.  Put sugar, almond paste, salt, and eggs into the bowl and
beat for 5 minutes until the mixture is lukewarm and looks like
pancake batter.  Be 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 gently into batter.
Add 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 5 minutes, then bake for 15 minutes,
or until toasty and crisp on the outside.

(Makes about 60 cookies.)

>From _The Romagnolis' Table_, and very good.

----------

From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)

-Begin Recipe Export- QuikBook version 0.96 Beta A
 
Title: Orange Biscotti Keywords: Cookies
 
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.
 
-End Recipe Export-

----------

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!
Biscotti di Prato

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: jrtrint@pacbell.com (John Trinterud)

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



Amy Marie Marshall
Univeristy of Notre Dame
Dept of Economics and Office of Univ. Computing