lumicero/recipes-ing2inst huggingface dataset:
Title: Summer Pudding With Blueberries and Raspberries
Ingredients:
- 1 blueberries
- 4 raspberries
- 5 sugar
- 1 lemon juice
- 1
Instructions:
1. Cut bread into 14 (1/2-inch-thick) slices. Cut out a 3-inch round from 1 slice and put in bottom of bowl. Line side of bowl with 10 slices, overlapping them slightly.
2. Bring berries, sugar, and lemon juice to a boil in a heavy medium saucepan over medium heat, then simmer, stirring occasionally, until berries collapse and release their juices, about 8 minutes. Spoon fruit into a sieve set over a bowl and let drain 15 minutes. Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.
3. Pour juices evenly over bread, making sure all bread is saturated. Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper. Put a 1- to 1 1/2-pound weight (such as a large can) on plate and chill at least 8 hours.
4. Remove weight, plate, and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.
5. Cooks' note: Pudding can be chilled (with weights) up to 3 days.
Title: A Different Tiramisu
Ingredients:
- 1 1/4 ricotta cheese
- 1 icing sugar
- 1/4 fat free sour cream
- 1/4 jellied cranberry sauce
- 1 chocolate
- 2 2/3
- 1/4
Instructions:
1. Combine ricotta cheese, icing sugar, sour cream and coffee liqueur in a medium mixing bowl.
2. Place cranberry sauce in a separate bowl and beat with a fork until smooth.
3. To layer dessert, spoon 2 tablespoon of the cranberry mixture in a medium wine glass.
4. Add 1/3 cup cookie crumbs, spreading to the edge of the glass.
5. Spoon 1/4 cup of the ricotta mixture over the crumbs.
6. Continue layering by adding 1/3 cup cookie crumbs and 1/4 cup cranberry mixture.
7. Finish with 1/4 cup of the ricotta mixture.
8. Repeat the layering process with the remaining ingredients in 3 additional wine glasses.
9. Amounts needed for layering will vary with size and shape of wine glasses.
10. Top each tiramisu with grated chocolate.
11. Loosely cover with plastic wrap and refrigerate overnight.
Title: Chocolate Fondue a La Chalet Suisse
Ingredients:
- 3 heavy cream
- 1/2 brandy
- 2 Cointreau liqueur
- ladyfinger
- bananas
- puff pastry
Instructions:
1. Break the Toblerone into separate triangular pieces.
2. Combine all the ingredients in a saucepan.
3. Stir over *low* heat until the chocolate is melted and smooth.
4. Serve in a chafing dish over low heat.
5. For dunkables, serve each person a plate with one, or a combination, of the following:
6. Angelfood cake, or ladyfingers, cut in chunks with any of the fruit listed in ingredients.
Title: Monkey Food
Ingredients:
- 8 bananas
- 1/4 sugar
- 1 cinnamon
- 1 Curacao
- 3 apricot brandy
- peanuts
Instructions:
1. Cut 8 bananas in half lengthwise and then crosswise.
2. Blend the sugar and cinnamon together and dip bananas in the mixture until coated.
3. Place the four quarters cut side down, side by side, in a 9-inch round or square ovenproof dish.
4. Mix orange juice and liqueur, if using, and pour over bananas. Bake at 350' for 20 minutes, basting with the juice if it looks dry.
5. Garnish if desired and serve hot.
Title: Mostachon
Ingredients:
- 1 sugar
- 4 salt
- 1/2 baking powder
- 20 cream cheese
- 1/2 sugar
- 8 vanilla
- 2 strawberry
- 3/4
- 1
Instructions:
1. Preheat oven to 290F.
2. Whip egg whites, when they start to rise add sugar and salt.
3. In a separate bowl combine crackers (crushed), nuts and baking powder.
4. Fold the egg white mixture into the dry ingredients with a spatula.
5. Put in a 9 inch springform pan.
6. Bake for 40 minutes, turn oven off and take out when oven is cold. (You may do this over night).
7. Whipped topping:.
8. Blend cream cheese to soften.
9. In another container whip whipping cream.
10. Fold together with a spatula.
11. Beat eggs (on stove in a double boiler to heat eggs) when they start to get stiff add sugar. Keep on stove until sugar is dissolved.
12. Add vanilla.
13. Keep beating until they are extremely stiff.
14. Combine with cheese mixture with a spatula let set in fridge for a minimum of 4 hours.
15. When serving:.
16. Meringue on bottom then whipped cream then top with strawberries.
Title: Boston Cream Pie
Ingredients:
- 1/4 margarine
- 1/2 sugar
- 3 sugar
- 1 1/2 cake flour
- 1 1/2 baking powder
- 1/4 salt
- 2/3 skim milk
- 1 vanilla extract
- 2 sugar
- 1/2 cornstarch
- 1 cornstarch
- 2 salt
- 1/8 skim milk
- 1 1/4 egg
- 1 vanilla extract
- 1 sugar
- 2 cornstarch
- 1 1/2 skim milk
- 3/4 vanilla extract
- 1/3
- 1/2
Instructions:
1. Beat margarine at high speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well (about 5 minutes).
2. Combine flour, baking powder, and salt.
3. Add to margarine mixture alternately with milk, beginning and ending with flour mixture.
4. Stir in vanilla.
5. Beat egg whites at high speed until foamy.
6. Gradually add remaining 3T sugar, beating until stiff peaks form.
7. Stir one-third of egg white mixture into batter; fold remaining egg white mixture into batter.
8. Pour into an 8-inch round cake pan coated with cooking spray.
9. Bake at 350F for 35 minutes or until a wooden pick inserted in center comes out clean.
10. Cool in pan on wire rack 5 minutes; remove from pan, and cool completely on wire rack.
11. Split cake in half horizontally; place bottom layer, cut side up, on a serving plate.
12. Spread with Vanilla Cream Filling; top with remaining cake layer, cut side down.
13. Spread Chocolate Glaze over top of cake.
14. Chill 3 hours.
15. VANILLA CREAM FILLING: Combine first 5 ingredients in a saucepan, stirring with a wire whisk until blended.
16. Bring to a boil over medium heat, and cook 1 minute, stirring constantly.
17. Stir in vanilla.
18. Cover pan and chill until set.
19. Makes 1 1/2 cups.
20. CHOCOLATE GLAZE: Combine sugar, cocoa, and cornstarch in a small saucepan.
21. Gradually add milk, stirring until well blended.
22. Bring to a boil over medium heat, and cook 1 minute, stirring constantly.
23. Stir in vanilla.
Title: The Most Deliciously Moist Brownies Ever
Ingredients:
- 12 salted butter
- 1 vanilla
- 3/4 eggs
- 1 1/2 flour
- 4 sugar
- 1
- 1 1/2
Instructions:
1. Grease a 9x13 inch baking pan and preheat oven to 350 degrees.
2. Melt chocolate chips in a double boiler on the stove.
3. When chips are melted, remove from heat, and add the syrup and butter; whisk until smooth. Set aside.
4. Whisk together flour and sugar.
5. Stir the vanilla and eggs into the chocolate mixture.
6. Stir the flour mixture into the chocolate mixture. Mix until batter is formed.
7. Pour batter into baking pan and bake for 40-45 minutes.
8. Let brownies cool in pan before devouring them :).
Title: Chocolate Cookies
Ingredients:
- 50 caster sugar
- 110 butter
- 110 self raising flour
- 2 cocoa powder
Instructions:
1. Pre-heat oven to 190/ 375 / Gas5.
2. Cream the sugar and butter.
3. Add the remaining ingredients and mix well.
4. Divide the mixture in half and then tear off and shape a total of 18 balls.
5. Place on a lined baking sheet and squash slightly to make a squat flat circle. Bake for 8 minutes.
6. Leave to cool for 1 minute and place on to a cooling rack.
Title: Cinnamon-Carrot Pie
Ingredients:
- 2 carrots
- 1 evaporated milk
- 1 sugar
- 2 eggs
- 1/2 salt
- 1/4 ground ginger
- 2 cinnamon
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. Combine first seven ingredients in a medium mixing bowl; beat for two minutes.
3. Pour into unbaked pie crust.
4. Bake for 15 minutes.
5. lower heat to 350 degrees and bake 45 minutes longer or until the filling is set.
Title: Hershey's Hugs & Kisses Chocolate Pound Cake Torte
Ingredients:
- 1 butter
- 1/3 vanilla extract
- 1/2
- 2
- 1/2
- 1
- 10
Instructions:
1. Remove wrappers from chocolate pieces.
2. Combine 46 Hershey's kisses chocolates and 1/3 cup whipping cream in small saucepan.
3. Cook over low heat, stirring frequently, until smooth.
4. Remove from heat.
5. Stir in butter and vanilla until smooth; transfer to medium bowl.
6. Refrigerate until firm enough to spread, about 1 hour.
7. Slice cake horizontally to make 3 layers.
8. Arrange bottom layer on serving plate.
9. Evenly spread 1/3 cup filling over layer, top with second layer and spread with 1/3 cup filling.
10. Place remaining layer on top.
11. Beat 1/2 cup whipping cream until thickened; fold in remaining filling.
12. Refrigerate a few minutes if a more firm consistency is desired.
13. Frost top, sides and ends of torte.
14. Refrigerate about 6 hours.
15. Remove wrappers from remaining Hershey's kisses chocolates.
16. Granish torte before serving.
17. Cover; refrigerate leftover torte.
Title: Sandies
Ingredients:
- 1 oleo
- 1/2 butter
- 2 confectioners' sugar
- 1 vanilla
- 2 water
- 1 plain flour
- pecans
Instructions:
1. Cream oleo and sugar together.
2. Add vanilla and water.
3. Add flour to mixture, a little at a time.
4. Mix in pecans.
5. Roll into small balls (coat hands with flour if necessary).
6. Bake for approximately 20 minutes at 350°F, turning to brown other side after 10 minutes.
7. Sift 1/2 box XXX sugar in bowl.
8. Coat Sandies as soon as they are removed from the oven.
9. Line can with wax paper and sprinkle with XXX sugar.
10. Separate layers with wax paper.
Title: White Chocolate Chocolate Cheesecake
Ingredients:
- 1 cream cheese
- 2 chocolate pudding
- 1 chocolate
- 1
Instructions:
1. Melt Vanilla CANDIQUIK according to directions on package.
2. Pour Candiquik in a large bowl over the white chocolate flavored gelatin powder and softened cream cheese; blend until smooth.
3. Spread cheesecake mixture in a 6" spring form pan(greased and floured) over a graham cracker crust; then chill in freezer for 45 minutes.
4. Once cheesecake is firm, melt Chocolate CANDIQUIK according to package directions and pour over cheesecake, smoothing over to the edges.
Title: Peanut Butter and Chocolate Biscotti
Ingredients:
- 10 unsalted butter
- 2 1/2 all-purpose flour
- 2 3/4 baking powder
- 1/2 salt
- 3 eggs
- 1 1/4 sugar
- 2 pure vanilla extract
- 1/2 dark chocolate
- 1 1/4
Instructions:
1. Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
2. Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.
3. Whisk the flour, baking powder and salt together in a large bowl.
4. Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.
5. While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.
6. Divide the dough evenly into thirds and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, 25 to 30 minutes. (For even baking take care to rotate the pans--top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.
7. Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets.
Title: Gingerbread Cookies
Ingredients:
- 3/4 butter
- 3/4 sugar
- 3/4 molasses
- 1/4 water
- 1/2 salt
- 1/2 baking soda
- 2 ground ginger
- 2 ground cinnamon
- 1 nutmeg
- 1/4 allspice
- 1/2 ground cardamom
- 3 1/4 flour
Instructions:
1. In a large bowl cream together the butter and sugar until fluffy; stir in the molasses and water.
2. In a medium bowl, whisk together the remaining ingredients.
3. Slowly add the dry ingredients to the butter mixture, stirring constantly.
4. Divide the dough in half and flatten to a round disk. Wrap each disk in plastic wrap and chill overnight. (You can freeze half or all of it if desired for later use.)
5. Preheat the oven to 325 degrees and lightly grease your cookie sheets.
6. On a lightly floured surface roll out one of the disks, leaving the other chilled. Roll to a 1/4 inch thickness, adding more flour if needed. Cut the cookies into desired shapes and place about an inch apart on the prepared cookie sheets.
7. Bake for 6-10 minutes depending on the size of the cookies. Cookies should be firm but not browned.
8. Reroll the scraps and continue to cut and bake until the dough is gone.
9. Cool the cookies on the cookie sheets for three minutes, then remove to wire racks to finish cooling. Frost if desired with royal icing and let dry for 24 hours.
10. Store in airtight containers.
11. Number of cookies is entirely dependent on size of the cookie cutters.
Title: Spiced-Apple Enchantment
Ingredients:
- 4 red apples
- 1 green apples
- 1 1/4 lemon
- 1 vanilla instant pudding mix
- 2 crystallized ginger
- 1 ground cinnamon
- 1/4 milk
- 2
- 1
Instructions:
1. Heat oven to 350 degrees Fahrenheit. Core and chop 1 apple. Prepare cake mix according to directions, using apple juice instead of water. Add chopped apple and 1 Tbs. lemon zest, pour into greased 9" springform pan. Bake 35 minute or until done. Let cool in pan 15 min.; invert onto rack. Let cool.
2. In bowl, blend next 4 ingredients, fold in whipped topping. Halve and thinly slice 1 apple; toss with lemon juice. Peel, core and chop 2 apples; microwave 4 minute Let cool.
3. Cut cake into 2 layers; place 1 in clean springform pan. Line sides with apple slices. Fill with cooked apples and pudding mixture. Add cake layer. Chill 4 hours/ Garnish with cream and apples if desired.
Title: Banana Cream Flautas (Maya Style!)
Ingredients:
- 8 cream cheese
- 1 -2 banana
- 4 -5 sugar
- 6 cinnamon
- orange
- butter
- canola oil
- corn tortilla
Instructions:
1. Heat butter and enough oil to fill a shallow skillet on the stove top on medium high heat.
2. Place orange peels and place in heated oil until the oil becomes arromatic.
3. While oil is heating mix Cream Cheese, Bananas ( I only use one but if you like a stronger banana flavor use two), and sugar ( to taste) together and whip until the texture becomes light and fluffly.
4. Place corn tortilla in oil for a second to make them pliable and easy to work with.
5. Dust with cinnamon on both sides.
6. Place a tablespoon of filling in middle and roll tightly ( I also make small pouches).
7. Place in oil seam side down until lightly brown.
8. Note: You should work in an assembly line. Once one is brown on one side flip and place another down. The oil will eventually start to smoke so try and work quickly. Trust me it's well worth the effort.
Title: Cream-Filled Chocolate Chip Wafers (Oreo Variation)
Ingredients:
- 1 reduced-fat cream cheese
- 1/3 butter
- 1/4 vanilla extract
- 3/4 powdered sugar
- 2 brown sugar
- 3/4 pecans
- 3/4
- 2
Instructions:
1. Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add sugars, beating until blended. Stir in chocolate morsels and pecans.
2. Spread about 1 tablespoons cream cheese mixture evenly on 1 side of a chocolate wafer; top with another wafer. Repeat procedure with remaining wafers and cream cheese mixture. Cover cookies and chill 2 hour. Store in refrigerator. Makes about 3 1/2 dozen.
Title: Pastry Dough
Ingredients:
- 4 all-purpose flour
- 1 salt
- 1 vegetable shortening
- 1 egg
- 1 vinegar
- 1 cold water
Instructions:
1. Measure unsifted flour into a bowl, and stir in the salt. With two knives, cut in the cold shortening until the mixture is granulated, not creamy.
2. Combine the egg yolk, vinegar, and water. Make a well in the flour mixture, and pour the yolk-mixture into the well. Mix thoroughly using one knife.
3. Beat the egg white until stiff, but not dry, and fold it into the dough, mixing well. Shape the dough into a ball and sprinkle it with flour.
4. Turn the dough onto wax paper, dusting with flour if necessary. Shape the dough into an oblong 4 inches across. Wrapp tightly, and refrigerate or freeze.
Title: Glazed Lemon-Blueberry Poppy Seed Bundt Cake
Ingredients:
- 1 1/2 sugar
- 1 3/4 butter
- 3/4 eggs
- 4 flour
- 3 baking powder
- 1 poppy seed
- 1 baking soda
- 1/2 salt
- 1/2 blueberries
- 1 1/2 buttermilk
- 3/4 fresh lemon juice
- 1/3 vanilla extract
- 1 powdered sugar
- 1 buttermilk
- 1 fresh lemon juice
- 1
Instructions:
1. Preheat the oven to 350°.
2. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
3. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt); stir with a whisk. Add blueberries to flour mixture; toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice, and extracts. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into prepared pan.
4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes. Remove cake from pan; cool on rack.
5. To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon buttermilk and 1 tablespoon juice, stirring with a whisk until combined. Pour glaze over warm cake; cool completely.
Title: Easy Chocolate Chip Trifle
Ingredients:
- 1 nonfat milk
- 2 instant vanilla pudding
- 2 Cool Whip
- 2 fresh strawberries
- 1 1/2 fresh raspberries
Instructions:
1. Remove plastic wrapping from cookie dough. Cut dough in 1/2 lengthwise and then again in 1/2 lengthwise for a total of 4 pieces. Cut each piece into 2 1/2 inch logs, ending up with 16 pieces.
2. Place 16 pieces on a sligtly greased cookie sheet and bake at 375 degrees for approximately 11-12 minutes until cookies are lightly brown.
3. Move cookies to wire rack and cool completely.
4. Meanwhile, in a large bowl, combine the pudding mixes and milk and beat until well blended.
5. Fold the Cool Whip into the pudding mixture.
6. Crumble 6 of the cooled cookies and put 3/4 of them in the bottom of a deep 10 inch glass serving dish (trifle dish).
7. Top the crumbled cookies with 1/3 of the pudding mixture.
8. Place berries over pudding.
9. Stand remaining 10 cookies, face side out along the inside of the dish.
10. Place remaining pudding mixture in the bowl over the berries.
11. Top with remaining cookie crumbles.
12. Cover and refrigerate for at least 4 hours (preferably overnight) before serving.
13. You can garnish with mint leaves and additional fruit if desired.
Title: White Cake
Ingredients:
- 3 cake flour
- 1 baking powder
- 1/2 butter
- 2 sugar
- 1 1/2 cold water
- 1 vanilla
- 4
Instructions:
1. Sift flour and baking powder together.
2. Cream butter and sugar together. Add dry ingredients and water alternately, starting and ending with dry. Add vanilla. Remove from mixer.
3. Fold in egg whites carefully.
4. Bake in 2 8" cake pans (do not grease pans) at 350F for 30 minute.
5. Top with Seven Minute Icing.
Title: Grapefruit Mousse - Rachael Ray
Ingredients:
- 1 grapefruit
- 6 sugar
- 2 marshmallow cream
- 1 heavy cream
- 1 honey
- 1
Instructions:
1. In a small saucepan, bring the grapefruit juice, 2 peel strips and the sugar to a boil, stirring, until the sugar is dissolved and the liquid is reduced by half, 8 minutes. Remove from the heat.
2. In a medium bowl, whisk the egg yolks, then whisk in half of the hot grapefruit syrup, pouring in a slow, steady stream. Whisk the yolks into the remaining grapefruit syrup and cook, whisking, over low heat just until thickened, 2 to 3 minutes. Immediately strain into a small bowl set in a larger bowl of ice water and let cool. Discard the peel strips.
3. In a medium bowl, stir the marshmallow cream until smooth, then fold into the grapefruit mixture.
4. Using an electric mixer, whip the heavy cream and honey on high speed until soft peaks form, 2 to 3 minutes. Fold the whipped cream into the grapefruit-marshmallow mixture.
5. Spoon the mousse into dessert cups and refrigerate for 2 hours. Cut the remaining 2 peel strips into slivers and sprinkle on the mousse before serving.
Title: Grape Tartlets
Ingredients:
- 12 wonton wrappers
- 2 honey
- 1 vanilla extract
- 1 red grapes
- 1/4 green grape
- 1
- 1/2
Instructions:
1. Preheat oven to 375. Lightly spray a 12 cup muffin tray with cooking spray and press a wonton wrapper gently into each cup.
2. Bake for 5 minutes or until lightly browned. Remove wrappers and cool on wire rack.
3. Brush the inside and bottom of each cup with Agave nectar.
4. In a small bowl, combine yogurt, honey and vanilla. Place a tablespoon of mixture in each wonton cup and top with several grapes.
5. Sprinkle tops with maple flakes if desired and serve immediately.
Title: Flourless Chocolate Cake... Decadent
Ingredients:
- 4 unsalted butter
- 8 bittersweet chocolate
- 5 eggs
- 1 salt
- 2/3 sugar
- powdered sugar
Instructions:
1. Preheat the oven to 325 degrees F. Butter and flour a 10-inch round cake pan.
2. Combine the butter and chocolate and melt in a double boiler over barely simmering water. Whisk together the egg yolks, salt, and all but 3 tablespoons of the sugar. Stir the melted chocolate into the egg yolks until thoroughly combined.
3. With an electric mixer, on medium speed, beat the egg whites until soft peaks form. Gradually beat in the remaining sugar and continue to whip until the egg whites are stiff, but not dry,
4. Carefully fold the chocolate mixture into the egg whites. Pour into the prepared pan. Bake for 1 hour and 15 minutes. Turn out onto a rack immediately. As the cake cools, the center will sink and crack - do not worry.
5. Dust the cake with powdered sugar or decorate the top with melted chocolate and serve with unsweetened whipped cream.
Title: Biscotti All'anice
Ingredients:
- 3 eggs
- 2 sugar
- 3/4 salt
- 1 all-purpose flour
- 1 1/2 cornstarch
- 1/4 baking powder
- 1/2
Instructions:
1. PREHEAT OVEN TO 350 degrees F.
2. Combine the eggs, extract, sugar and salt in a mixingbowl or the bowl of an electric mixer and whip with a hand mixer set at high speed or in a heavy duty mixer fitted with the whip.
3. Continue whipping until the mixture is very light and increased in volume, 6-7 minutes.
4. While the egg mixture is whipping, combine the flour, cornstarch and baking powder and stir to mix.
5. Remove the whipped eggs from the mixer and sift over the flour mixture in three additions, folding it in after each addition with a rubber spatula.
6. The batter will lose most of its air and become rather stiff.
7. Pipe the batter, using a pastry bag with a 3/4-inch opening, but no tube, onto a jelly roll pan lined with parchment paper or buttered wax paper.
8. Pipe two logs about 1 1/2 inches wide and the length ofthe pan.
9. Bake the logs about 20 minutes, until they are well risen and golden.
10. Remove from oven and place logs on a cutting board to cool about 10 minutes.
11. Using a sharp, serrated knife, slice the logs diagonally at 1/2-inch intervals.
12. Place the biscotti cut side down on the pan and return them to the oven for about 10-15 minutes, until they color lightly on the cut surfaces.
13. Cool the biscotti on the pans and store them in a tin betweenlayers of wax paper.