From: marshall.1@nd.edu (Amy Marie Marshall)
Subject: 2 new biscotti recipes, in thanks
Followup-To: rec.food.cooking
Organization: University of Notre Dame
Date: Mon, 14 Dec 1992 19:14:48 GMT

Hello everyone.  Thanks for all the recipes sent in response to my biscotti
s.o.s.  Below are two recipes I found which did not appear in any post. 
This weekend is slated as the great bakeoff, and I will post if any
problems arise with any of the recipes below or any others I attempt to
make.

Lemon-tipped Pistachio Biscotti (from Sunset Magazine, 11/1990)

5 T butter or margarine, at room temp
1/2 C sugar
1 1/2 t grated lemon peel
2 large eggs
1 t vanilla
2 C all-purpose flour 
2 t baking powder
1 c shelled, salted, roasted pistachios, coarsely chopped
Lemon icing (recipe follows)

In a large bowl, beat butter, sugar, and lemon peel until well blended. 
Add eggs, 1 at a time, beating well after each addition.  Stir in vanilla. 
Mix flour and baking powder; add to butter mixture and stir to blend
thoroughly.  Mix in nuts.

Divide dough in half.  On a lightly floured board, shape each portion into
a long roll about 1 1/2 in diameter.  Place rolls on a greased 12 x 15
baking sheet, spacing them 3 apart.  Flatten rolls to make  1/2 thick
loaves.  Bake in a 350-degree oven for 15 minutes.

Remove from oven and cut loaves crosswise into about 1/2 thick slices. 
Lay slices, cut side down, on the baking sheet (at this point, you need
another sheet to bake cookies all at once).  Return to oven and bake until
biscotti look dry and are lightly browned, about 10 minutes (change pan
positions halfway through baking).  Transfer biscotti to racks to cool. 
Spread icing on about 1 of 1 end of each biscotti.  When icing firms,
serve cookies.  Or store airtight up to 1 week, or freeze up to 1 month.

Lemon icing:  Mix 1 C sifted powdered sugar, 1/2 t grated lemon peel, and 1
to 
1 1/2  T lemon juice--enough to make icing easy to spread.

Gingerbread Biscotti (Sunset Magazine, 11/1988)

1 c blanched almonds
3/4 C sugar
1/2 C (1/4 lb) butter or margarine
1/2 C dark molasses
1/4 c minced fresh ginger
3 large eggs
3 C all-purpose flour
1 1/2 t baking powder
1 T ground cinnamon
1 t ground nutmeg
1/2 t each ground cloves and ground allspice

Place almonds in an 8 or 9 square pan.  Bake in a 350-degree oven until
golden, 10-15 minutes.  Let cool, coarsely chop, and set aside.  

In large bowl of an electric mixer, beat sugar, butter, molasses, and
ginger until smooth.  Add eggs, one at a time, beating after each addition.

In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice,
and almonds.  Add to egg mixture, stir to blend.

On 2 greased 12 x 15 baking sheets, use well-floured hands to pat dough
into 4 flat loaves, spacing them evenly on the sheets; each loaf should be
about 1/2 thick, 2 wide, and the length of the baking sheet.  Bake in a
350-degree oven until browned at edges and springy to touch, about 25
minutes; switch positions of pans halfway through baking.

Let loaves stand on baking sheets until cool to touch, then cut into long.
1/2-thick diagonal slices.  On baking sheets, arrange slices close
together with a cut side down.  Return to oven and bake at 350 degrees
until cookies are brown, 15-18 minutes; switch positions of pans halfway
through baking.

Transfer biscotti to racks  and let cool completely.  Serve, or store
airtight up to 1 month; freeze for longer storage.


IM HUNGRY!!!
Newsgroups: rec.food.cooking