lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Filbert Clusters
Ingredients:
- 1 1/2 chocolate
- 1 instant coffee powder
- 1
Instructions:
1. Spread filberts in a shallow baking pan. Bake at 350 degrees until toasted, 10-12 minute Cool. Rub offf as much of the skins as possible with your hands.
2. Break chococlate into squares. Place in top of double boiler over simmering water. Stirrings occasionally, heat chocolate until melted. Remove from heat. Mix in instant cofee and oil until smooth and glossy. Stir in nuts to coat well. Drop fibert clusters by heaping teaspoonfuls onto buttered waxed paper on a baking sheet. Let stand at cool room temperatre unti set. Then store, airtight, in a covered container in a cool place.
Title: Crisp Sugar Cookies
Ingredients:
- 2 sugar
- 1 butter
- 4 eggs
- 4 1/2 flour
- 2 baking powder
- 1 baking soda
- 1 nutmeg
- 2 milk
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add eggs one at a time beating well.
3. Mix the dry ingredients and add alternately with milk to the batter.
4. Mix well then chill for 2-3 hours.
5. Roll dough 1/8"- 1/4" thick on a floured surface.
6. Cut with a 2" cookie cutter and place 2" apart on a greased baking sheet.
7. Bake at 425F for 8-10 minutes or until golden brown.
8. Cool 1 minutes on the baking pan then move to a baking rack to finish cooling.
Title: PEACH CRUMB CAKE
Ingredients:
- 4 butter
- 1/3 sugar
- 1/3 brown sugar
- 3 eggs
- 1 vanilla
- 1 3/4 flour
- 1 baking soda
- 1 baking powder
- 1 sour cream
- 2 flour
- 3 cinnamon
- 1/2 oatmeal
- 1 flour
- 1/4 brown sugar
- 1/4 cinnamon
- 1/2 butter
- 3 walnuts
- 1/2 pecans
Instructions:
1. Preheat oven to 350210. Spray 13 x9 pan and line with parchment paper, set aside.
2. Cream butter and sugars until light and fluffy.
3. Add eggs, one at a time.
4. Add vanilla.
5. Sift flour, baking soda, and baking powder and add alternately with sour cream. Pour batter into pan spreading evenly.
6. Peel and slice peaches into bite size pieces. Toss with flour, sugar and cinnamon.
7. Sprinkle over top of cake batter.
8. Mix oatmeal and flour with sugar and cinnamon. Cut in cold butter until it becomes the size of peas and stir in chopped nuts.
9. Sprinkle over cake and bake for 40 minutes.
10. Cool cake thoroughly and dust with confectioners sugar, if desired.
Title: Ryan's Banana Bread (The Best)
Ingredients:
- 1/2 butter
- 1 1/4 sugar
- 2 eggs
- 3 bananas
- 1 1/2 flour
- 1 baking soda
- 1/2 salt
- 1/2 vanilla
Instructions:
1. Preheat oven to 180º.
2. Hand mixer together butter and sugar.
3. Add eggs and crushed bananas. Mix well.
4. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
5. Mix just until combined. Do not overmix.
6. Pour into greased loaf pan.
7. Bake for 60 minutes.
Title: Triple Berry Trifle
Ingredients:
- 3 low-fat vanilla yogurt
- 1/4 sugar
- 1 frozen raspberries in light syrup
- 2 frozen blueberries
- 3 fresh strawberries
- 3 cream sherry
- 3 fresh strawberries
Instructions:
1. Coat a 15x10x1-inch jellyroll pan with cooking spray, and line with wax paper.
2. Coat wax paper with cooking spray.
3. Spread sponge cake batter evenly onto prepared pan.
4. Bake at 350°F for 15 minutes or until cake springs back when touched lightly in center.
5. Immediately loosen cake from sides of pan, and invert onto a wire rack.
6. Peel off wax paper, and cool completely.
7. Cut cake into 3/4-inch cubes and set aside Place a colander in a 2 quart glass measure or medium bowl.
8. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edges.
9. Spoon yogurt into colander, cover loosely with plastic wrap, and chill 1 hour.
10. Spoon yogurt cheese into a bowl; discard liquid.
11. Add sugar and stir well.
12. Cover and chill Position knife blade in food processor bowl, and add raspberries in bowl.
13. Process until smooth.
14. Pour into a bowl and stir in blueberries and 3 cups strawberries. Set aside.
15. Line bottom of a 2 qt trifle bowl with 1/3 of cake cubes and drizzle with 1 Tbs sherry.
16. Spoon half of berry mix over cake cube layer and spoon 1/3 of yogurt mix over berry layer.
17. Repeat layers.
18. Place remaining cake cubes over yogurt mix.
19. Drizzle remaining 1 Tbs sherry over the cake cubes.
20. Spoon remaining yogurt mix over top.
21. Cover and chill up to 4 hours.
22. Arrange 3 strawberry halves on top of trifle.
Title: Holiday Honey Cake
Ingredients:
- 3 1/2 flour
- 4 baking powder
- 3/4 baking soda
- 1/2 salt
- 4 cinnamon
- 1/2 ground cloves
- 1/2 ground allspice
- 1 honey
- 1 brown sugar
- 1/2 granulated sugar
- 1 1/2 eggs
- 4 vanilla
- 1 tea
- 1 coffee
- 1/2
- 1/4
- 1/2
Instructions:
1. preheat oven to 350.
2. grease the pan you're using and add parchment paper, greased.
3. mix flour and next 6 ingredients in a large bowl.
4. make a well in the center.
5. add the oil and the next 8 ingredients, mixing well.
6. spoon into prepared pan and sprinkle with almonds.
7. place pan on a baking sheet to ensure even cooking.
8. bake 60-80 minutes for a tube or bundt cake, 45-55 minutes for loaf pans or 40-45 minutes for a sheet cake.
9. let cake cool in pan on a wire rack for 20 minutes, before removing. cool completely on wire rack.
Title: Berry Oatmeal Cookies
Ingredients:
- 1 butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 1 1/2 ground cinnamon
- 3 quick-cooking oatmeal
- 1 dried cranberries
Instructions:
1. In a medium bowl, cream together butter and sugars.
2. Mix in eggs, one at a time, then stir in vanilla.
3. Combine flour, salt and cinnamon in a separate bowl.
4. Add to creamed mixture and stir well.
5. Add oats and cranberries. Mix well.
6. Cover bowl and let it chill in refrigerator for at least one hour.
7. Preheat oven to 375 degrees and grease 2 cookie sheets or cover with parchment paper and spray lightly with cooking spray.
8. Roll the dough into walnut-size balls and place them 2 inches apart on cookie sheets. Flatten each cookie with a fork that has be dipped in sugar.
9. Bake for 10 to 12 minutes. makes 36 cookies.
10. Additional Hint; I used Parkay Tub margarine and orange flavored cranberries. It gave the cookies a hint of orange flavor. Cranberries come in different flavors from Ocean Spray so these cookies can take on yummy results.
11. I also did not chill the dough and used a medium cookie scoop and I did press them with a fork dipped in sugar. These cookies do spread so make sure they are at least 2 inches apart. They were a hit with my family.
Title: Pumpkin Bars
Ingredients:
- 2 all-purpose flour
- 2 unbleached flour
- 2 sugar
- 1 baking powder
- 1 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 1/2 salt
- 1 clove
- 2 pumpkin
- 4 eggs
- 1/2 raisins
- 1/2 powdered sugar
- 2 butter
- 1/3 cream cheese
- 3 milk
- 1 vanilla
- 1
Instructions:
1. Heat oven to 350. Grease 15x10x1 inch baking pan.
2. Lightly spoon flour into measuring cup and level off.
3. In large bowl, combine all bar ingredients except nuts and raisins and beat at low speed until moistened.
4. Beat 2 minutes at medium speed. Stir in nuts and raisins. Pour into greased pan.
5. Bake at 350 for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
6. In small bowl, combine all frosting ingredients and beat until smooth. Spread over cooled bars. Cut into bars and store in refrigerator.
Title: Cointreau Crème Anglaise
Ingredients:
- 2 half-and-half
- 1 vanilla bean
- 2 eggs
- 1/2 granulated sugar
- 1 Cointreau liqueur
- 2 Cointreau liqueur
Instructions:
1. In a medium saucepan, heat the half-and-half and vanilla to just a simmer, and then immediately remove the pan from the heat.
2. In a separate bowl, whisk the eggs and the sugar until they are smooth and add a small bit of the hot vanilla cream, stirring constantly.
3. Immediately transfer the warmed egg mixture back into the hot cream and continue whisking until they are completely incorporated.
4. Heat the mixture over low-medium heat, stirring constantly, until it reads 170 degrees on a digital candy thermometer or is thick enough to coat the back of a spoon.
5. Remove from heat, stir in the Cointreau, and chill the custard completely before serving it.
Title: Peanut Butter Mousse Cake (Vegan and Diabetic)
Ingredients:
- 1 whole wheat pastry flour
- 1/2 baking powder
- 1/2 Splenda granular
- 3/4 applesauce
- 1/4 sugar-free maple syrup
- 1 water
- 1/3 non-fat soymilk
- 2 vanilla
- 2/3 tahini
- 1/4 peanut butter
- 2 salt
- 2 tofu
- 1 sugar-free maple syrup
- 1/2 water
- 1 Splenda granular
- 1/3 salt
- 2/3 vanilla
- 1/2 lemon juice
- 1/2 peanut butter
- 1 water
- 1 agar
- 1/2 cornstarch
- 1 non-fat soymilk
- 2
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. For the cake:
3. Prep an 8 inch springform pan (spray with nonstick coating, or rub with butter and dust with flour).
4. Combine flour, oatbran, baking powder, Splenda, cocoa, and salt in large bowl.
5. Combine applesauce, syrup, maple extract, water, soymilk, vanilla, tahini, and p.b. in medium bowl and mix well.
6. Add wet ingredients to dry and mix well.
7. Bake for 20 - 30 minutes (test with toothpick).
8. Cool.
9. For the mousse:
10. Process tofu, syrup, salt, vanilla, lemon juice, and p.b. until smooth.
11. Mix together soymilk and cornstarch in small bowl.
12. Heat water and agar in saucepan over low-medium heat, and bring to a gentle boil, stirring as the mixture thickens. When agar is dissolved and the mixture is pudding thick, add the soy milk and cornstarch. Stir until mix boils again and then remove from heat.
13. With processor on, add agar mixture to the tofu mixture in a thin stream.
14. When completely combined, pour mousse over cake.
15. Cover with plastic wrap and refrigerate until set (at least 6 hours, or overnight).
16. Optional: Make a ganache drizzle by mixing melted vegan chocolate with soymilk.
Title: Edible Cookie Dough
Ingredients:
- 3/4 unsalted butter
- 1 1/4 brown sugar
- 1/4 granulated sugar
- 1/4 milk
- 1 vanilla extract
- 2 all-purpose flour
- 1/2 sea salt
- 1
Instructions:
1. Toss together flour and salt in a bowl. Set aside.
2. In a large bowl, whisk the melted butter, brown sugar and white sugar together until completely smooth - no brown sugar lumps should remain.
3. Whisk in the milk until combined, then add vanilla. Stir until completely mixed.
4. Slowly add in flour mixture and stir with a rubber spatula until smooth.
5. Fold in chocolate chips (or your favorite mix-ins — see below).
6. Enjoy! Eat by the spoonful or use however your sweet tooth desires.
7. TODAY.
8. Courtesy Cookie DO NYC.
9. Store in an airtight container in the refrigerator for up to 3 weeks in the fridge, but good luck keeping it around that long.
10. Pro tip: Scoop into balls and freeze (for up to 6 months). Then, defrost and use as needed. The dough is a great addition to ice cream, milkshakes, pancakes, and more.
Title: Swirled Zebra Cake
Ingredients:
- 4 eggs
- 1 plain low-fat yogurt
- 2 sugar
- 2 all-purpose flour
- 2 baking powder
- 2 cocoa powder
Instructions:
1. Preheat the oven to 350 degrees F, and lightly grease an eight or nine inch cake pan.
2. You need two separate mixing bowls. In each bowl, mix two eggs, 1/2 cup of yogurt and 1 cup sugar.
3. To each bowl, add 1 cup flour and 1 teaspoon baking powder.
4. To one of the bowls, mix in the cocoa powder.
5. Mix the batter thoroughly in each bowl.
6. Put one heaping tablespoon of the white batter in the middle of the cake pan. Next add one heaping tablespoon of the chocolate batter on top of the white batter. Continue alternating the batters until they're gone.
7. Don't worry if the batter seems to go to one side of the pan; the batter will even out and look great.
8. Bake for 30 to 35 minutes or until done in the center.
Title: Yankee Blueberry Buckle
Ingredients:
- 3/4 caster sugar
- 1/4 butter
- 2 eggs
- 1/2 milk
- 1 1/2 plain flour
- 2 baking powder
- 1/2 salt
- 1/2 nutmeg
- 1/4 clove
- 2 frozen blueberries
- 1/2 fresh blueberries
- 1/3 brown sugar
- 1/2 flour
- 1/4 cinnamon
- butter
Instructions:
1. Pre-heat the oven to 180*C/375*F.
2. Grease a 9 inch square pan.
3. Cream together the sugar and butter until light and fluffy.
4. Beat in the eggs and milk.
5. Sift together the flour, baking powder, salt, nutmeg and cloves.
6. Stir into the creamed mixture.
7. Carefully fold in the blueberries.
8. Spread the batter in the prepared pan.
9. Rub the topping ingredients together until crumbly and sprinkle over top.
10. Bake in the preheated oven for about 45 minutes or until the top springs back when lightly touched.
11. Serve warm, cut into squares with some ice cream, custard or pouring cream.
Title: Fig Preserves Cake
Ingredients:
- 1 1/2 sugar
- 2 flour
- 1 baking soda
- 1/2 salt
- 1 nutmeg
- 1 cinnamon
- 1 1/2 allspice
- 1/4 ground cloves
- 1 eggs
- 3 buttermilk
- 1 vanilla
- 1 pecans
- 1 sugar
- 1 baking soda
- 1 buttermilk
- 1 1/2 butter
- 1/2 light corn syrup
- 1/2 vanilla
- 1
Instructions:
1. Combine first 8 ingredients in a large mixing bowl; add oil and eggs, beating at medium speed with an electric mixer until blended.
2. Add buttermilk and vanilla, beating well.
3. Stir in preserves and pecans.
4. Pour batter into a greased and floured 10-inch tube pan.
5. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
6. Cool in a pan on a wire rack 10 minutes.
7. Remove from pan and place on a serving plate.
8. Pour buttermilk glaze over cake while both are still warm.
9. For Buttermilk Glaze: Bring sugar, baking soda, buttermilk, butter and corn syrup to a boil in a Dutch oven over medium heat.
10. Boil 4 minutes, stirring constantly until glaze is golden.
11. Remove from heat, stir in vanilla.
12. Cool slightly.
13. Yield: 1/2 cups.
Title: Praline Chocolate Terrine
Ingredients:
- 900 strawberries
- 225 caster sugar
- 2 kirsch
- 6 dark chocolate
- 100 instant coffee
- 450 eggs
- 500 caster sugar
- chocolate
Instructions:
1. To make the compote, prepare the fruit as necessary, then place in a shallow bowl. Sprinkle with a little sugar and kirsch. Mix gently and leave to stand for several hours, stirring occasionally.
2. preheat the oven to 200C/400F/Gas 6 and line a 23 cm square cake tin with a long strip of baking parchment to cover the base. To make the cake mix, melt the 225 g dark chocolate into the coffee in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and whisk in the egg yolks and 100 g caster sugar. In a separate bowl, whisk the egg whites until they form stiff peaks. Using a wooden spoon, gently fold the stiff whiites into the chocolate, trying not to knock the air out of the whites. Pour the cake mix into the loaf tin and bake in the oven for 15-20 minutes. The cake mix should just be beginning to darken on top and you should be able to pull a metal skewer cleanly out of the centre of the cake. Allow to cool before turning out and cutting into 3 stips, each one 23x7 cm.
3. To make the ganache, simply melt the 450 g praline chocolate into the cream in a pan over a medium heat, stirring all the time.
4. To assemble the terrine line the bottom of a 23x7 cm loaf tin with baking parchment. then beginning with the ganache, alternate equal layers of the ganache and the cake strips, end with a layer of ganache. Tap the tin to encourage he ganache to fall down the edges of the cake. Chill in the fridge for several hours until set. To serve, slip a knife around the sides of the terrine and turn it out. Cut into slices and arrange on a serving plate with the red fruit compote alongside. Serve with extra cream if liked.
Title: Semolina Squares
Ingredients:
- 3 semolina
- 3 butter
- 1 evaporated milk
- 3 powdered milk
- 1 saffron
- 3 sugar
Instructions:
1. Mix the semolina and butter till the mixture looks like breadcrumbs.
2. Add the milk powder, evaporated milk, saffron and sugar and mix.
3. Leave for 3 hrs so that the mixture doubles in size.
4. Put into a dish and cook for 20 minutes.
Title: Koloocheh (Persian Purim Cookies)
Ingredients:
- 1 butter
- 1/2 - 1 salt
- 1/3 granulated sugar
- 1 vanilla
- 2 - 2 1/2 all-purpose flour
- 3/4 walnuts
- 3 -4 granulated sugar
- 1/4 salt
- 1 1/2 - 2 rose water
Instructions:
1. In a mixing bowl, beat the butter and sugar together (or use a fork) until creamy. Stir in 1 tbs water with the vanilla and salt until well combined.
2. Mix in 1-1 1/2 c flour until combined (the texture should be crumbly). Then knead in the remaining flour until the dough pulls away from the bowl and becomes stiffer/no longer crumbly.
3. Preheat oven to 350°F.
4. In a blender or food processor, combine walnuts, sugar, rosewater and salt until a slightly chunky paste forms.
5. Pinch off a walnut-sized piece of dough and flatten it in your palm. It should be approximately 2.5-3 inches in diameter.
6. Add a small amount of filling (about 1/2 tsp) to the center of the dough. Pinch it shut, then pat to make a round cookie.
7. Place in a greased/floured cookie sheet or pan, repeat until all the dough is used up.
8. Bake 15-25 minutes, or until the bottoms of the cookies are golden brown and the tops are lightly browned and no longer soft (and the house will smell delicious!).
9. Remove from the baking sheet and cool on a wire rack.
10. Enjoy!
Title: Gluten-Free Pie Crust
Ingredients:
- 1 sorghum flour
- 1/2 potato starch
- 1/2 guar gum
- 1 xanthan gum
- 3 tapioca starch
- 1/4 salt
- 1 1/2 cinnamon
- 8 butter
- 1 egg
- 2 apple cider vinegar
- 1/3 water
- 1 sugar
Instructions:
1. Sift dry ingredients together in a large bowl. Cut the butter into small chunks (about 1/2" thick) and add to dry ingredients. Work it into the dry ingredients using a pastry cutter or your finger tips, mashing until the butter has crumbled into pea-size pieces.
2. Make a well in the dry ingredients. Pour the egg and apple cider vinegar into the well, and use a fork to stir gently, outwards from the center. Once all the ingredients are incorporated, drizzle the ice-cold water into the mixture very slowly, just a little at a time. Only add water until the mixture has become a cohesive ball of dough that's just moist enough to handle without being wet.
3. Place ball between two large pieces of parchment paper. Using hands or rolling pin, gently push the dough outward, equally in all directions, until it is a pie-sized thick, even disc of dough. Leave between parchment paper layers and seal well in plastic wrap or ziploc bag. Refrigerate for at least two hours. Remove the dough from the refrigerator and allow to sit at room temperature for 15-20 minutes.
4. Leaving the dough in between two parchment paper layers, roll it out gently, as thin as you can. When the dough is between 1/4" and 1/3" thick, remove the top layer of parchment and even out the edges of the crust. Place a pie pan with the top side down over the dough (centered) and then carefully flip paper, dough and pan over so that the dough drapes into the pan. Carefully peel away parchment. Use your fingers to make sure the dough touches all the corners of the pan. If any holes have already formed at this point, mend them with a finger or pastry brush dampened in egg white or water, or with excess dough.
5. Use in your favorite pie recipes, or roll out for use in a galette or other pastry. You can prebake this crust if you like, but it doesn't require prebaking.
Title: Eggless Microwave Custard
Ingredients:
- 500 milk
- 3 -4 sugar
- 3
- 1
Instructions:
1. Mix custard powder in jug with 50 ml milk. Mix till there are no lumps.
2. Add rest of milk, stirring well so there are no lumps. Add sugar and stir.
3. Microwave on full power for 2 and a half minutes. Remove from oven and stir thoroughly.
4. Microwave again on full power for a further 2 and half minutes. Stir well, add essence. Adjust sugar and thickness if desired.
Title: Chocolate Almond Fudge Cake
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 3/4 baking soda
- 1 1/2 baking powder
- 1 1/2 salt
- 1 butter
- 3/4 margarine
- 1 water
- 1/2 sour cream
- 4 eggs
- 2 vanilla
- 1 icing sugar
- 1/4
- 1
Instructions:
1. Measure all cake ingredients into large mixer bowl.
2. Beat until blended, then beat on high 3 minutes.
3. Pour into three parchment paper lined or greased 9 inch round layer cake pans.
4. Bake at 350°F for 25 to 30 minutes or until cake tester inserted in centre comes out clean.
5. Cool in pans 10 minutes, then invert onto cooling rack.
6. Cool completely.
7. Beat cream, cocoa and icing sugar until stiff peaks form.
8. Place one cake layer on serving plate and spread with 1/3 cream mixture, sprinkle with 1/3 nuts.
9. Add remaining layers with cream and nuts.
10. Refrigerate until serving time.
11. To toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked.
Title: Glazed Eggnog Spritz
Ingredients:
- 3/4 sugar
- 1 butter
- 2 vanilla
- 2 egg
- 1 flour
- 2 1/4 ground nutmeg
- 1 butter
- 2 powdered sugar
- 1 water
- 1 ground nutmeg
- 1
- 1/2
Instructions:
1. Heat oven to 350°.
2. In large bowl, beat sugar and 1 cup butter with mixer on medium speed until fluffy. Beat in vanilla, 2 tsp rum flavor and the egg until smooth. Beat in flour and 1 tsp nutmeg.
3. Place 1/4 of the dough at a time in cookie press.
4. On ungreased cookie sheet, form desired shapes with dough.
5. Bake 6-10 minutes until edges are lightly browned. Cool 1 minute; form desired shapes with dough.
6. In small bowl, stir all glaze ingredients except nutmeg with spoon until smooth and thin enough to drizzle. Pour mixture into small resealable plastic food-storage bag; cut off tiny corner of bag. Squeeze bag to drizzle glaze on cookies. Before glaze is set, sprinkle 1/2 tsp nutmeg over cookies.
Title: Simply Delicious Black Forest Cake
Ingredients:
- 1 cinnamon
- 3/4 eggs
- 2 milk
- 2 vanilla
- 2 Cool Whip
- 1/4 cherry pie filling
- 1
Instructions:
1. Preheat oven to 350º.
2. Spray 2 cake pans with cooking spray.
3. In large mixing bowl, combine all cake ingredients.
4. Mix on low, scraping bowl, 1 minute or until blended.
5. Mix on medium, for 3 minutes until smooth.
6. Put batter evenly in pans.
7. Bake 30-33 minutes.
8. Cool in pans on racks 15 minutes then cool cake on racks until completely cooled.
9. Topping: Put layer upside down.
10. Pipe 1 cup Cool Whip in a circle along edge.
11. Spread one-cup pie filling in center of circle.
12. Spread 1 cup Cool Whip on top of cherry pie filling.
13. Top with second layer.
14. Pipe remaining Cool Whip around edge and put pie filling in middle.
15. Chill at least one hour before serving.
Title: Chewy Orange and Hazelnut Spelt Biscotti
Ingredients:
- 160 unbleached white flour
- 90 baking powder
- 1/2 cardamom
- 1/2 white sugar
- 1 brown sugar
- 200 eggs
- 50 nonfat yogurt
- 2 hazelnuts
- 1 cold water
- 50
- 40
- 30
- 2 -3
Instructions:
1. Mix the two flours, baking powder, vanilla sugar and cardamom well. Add the other ingredients except water and knead. Then add water little at a time until dough is quite sticky and soft.
2. With moistened hands form into two logs on heavy pan lined with baking paper. Logs should be roughly two inch wide.
3. Bake in the middle of the oven at 340 F (convection) for ten min and then reduce heat to 310 for another 20 minute Total bake time is 30 minute.
4. Slide baking paper with logs onto tabletop and cut into one inch biscotti while cakes are still warm and moist. Let cool on a rack so air can circulate. The biscotti will firm up as they cool and become crisp with chewy, moist centers.