lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Glaze
Ingredients:
- 6 butter
- 1/4 milk
- 1/4 confectioners' sugar
- 2 - 2 1/2
Instructions:
1. Melt the butter over low heat about 2 minutes.
2. Stir in the cocoa powder and milk.
3. Cook the glaze stirring until thickens and comes to boil (about 2 minutes).
4. Remove from heat and stir in 2 cups of confectioners' sugar, adding more to make smooth and a little thicker than pancake syrup. Don't let it get too thick.
5. Ladle warm glaze over a cool cake and let sit until glaze hardens (about 30 minutes).
Title: Daddy Longlegs Cupcakes
Ingredients:
- 12
- 1/2
- 24
- 8
Instructions:
1. Frost the cupcakes with chocolate icing and cover with sprinkles.
2. Press the eyes into place.
3. Use scissors to cut eight 4-inch pieces of licorice for the legs (for each spider).
4. Holding all of the legs together in a bunch, bend them in half and crease.
5. Push the end of each leg into the cupcake to resemble spider legs.
Title: Lime Mango Mousse in Chocolate Cups
Ingredients:
- 6 white chocolate
- 2 lime rind
- 1 lime juice
- 1 powdered sugar
- 1/2 mango
- 1 cream cheese
- 1
Instructions:
1. In an electric mixer, at medium speed, beat 1 pkg.(250g) Cream Cheese with 1 peeled, pureed mango,1/2 cup powdered sugar, 1 tablespoons fresh lime juice and 1 teaspoons grated lime rind until smooth.
2. Fold in 2 cups prepared whipped cream. Spoon into chocolate cups and refrigerate.
3. To make chocolate cups: melt 6 oz. white or bittersweet chocolate.
4. Using a small spoon, lightly coat the inside of 8 foil-lined baking cups. Freeze for 10 minutes. Recoat any thin spots and freeze 1 hour.
Title: Stained Glass Cake
Ingredients:
- 250 dates
- 125 brazil nuts
- 125 prunes
- 125 eggs
- 125 brown sugar
- 125 vanilla essence
- 250 rum
- 125 butter
- 2 plain flour
- 1/2 baking powder
- 1 salt
- 2
- 90
- 1/2
- 1
Instructions:
1. Chop the pineapple and apricots into fairly large pieces, and leave the remaining fruit and nuts whole.
2. Mix all these fruits and nuts together, then reserve a half cup of them for the topping.
3. Beat the eggs until light and fluffy, then add the sugar, vanilla essence, rum and softened butter.
4. Continue beating until well blended.
5. Sift the flour with the baking powder and salt and add with the fruit and nuts, mix thoroughly.
6. Grease a 20cm ring tin and line the base.
7. Spoon mixture evenly into the tin, arrange the reserved fruit and nuts over the top, pressing down gently.
8. Bake in a slow oven for about 1 1/2 hours or until cake is firm to touch.
9. Allow to cool for 10 minutes in the tin before turning out.
10. Store in an airtight container wrapped in foil.
11. To serve, cut into very thin slices with a very sharp knife-the thin slices show off the beautiful colours of the fruits.
Title: Marshmallow Pavlova Slice
Ingredients:
- 4 sugar
- 1 vanilla
- 1/2 white vinegar
- 1 strawberries
- 2 bananas
- 125 lemon juice
- 2 kiwi fruits
- 2 passion fruit
- 2
- 1
- 2
Instructions:
1. Beat egg whites until soft peaks form, gradually add sugar, beating well after each adition until all sugar is dissolved.
2. Add vanilla and vinegar, beat further 1 minute.
3. Spread meringue in greased, lined 28cm x 18 cm lamington tin which has been lightly dusted with cornflour.
4. Bring paper over sides of tin so it is easy to remove slice when cooked.
5. Bake in slow oven 45 minutes or until meringue is crisp and has a hard shell.
6. Lift out carefully onto wire rack to cool.
7. Trim edges with sharp knife.
8. Beat one carton of cream until soft peaks form, spread cream over top of meringue.
9. Peel bananas, cut into diagonal slices, put into lemon juice to keep their colour.
10. Hull strawberries, cut in half.
11. Peel kiwi fruit, cut in slices.
12. Remove pulp from passionfruit.
13. Heat strawberry jam in small saucepan, push through sieve to remove seeds, brush jam over strawberry halves to glaze.
14. Arrange banana slices, strawberries and kiwi fruit decoratively on top of pavlova.
15. Spoon passionfruit pulp over bananas.
16. Whip remaining cream, pipe decoratively around edge of pavlova.
Title: Sweet Fruit Pizza That Looks Like a Regular Pizza!
Ingredients:
- 1 white chocolate
- 1/2 walnuts
- 3 strawberries
- 1/4
- 4
Instructions:
1. Make pizza dough according to directions but add about 1/2 cup extra sugar to make it sweet. Bake the dough empty. Cool.
2. Spread with jam/jelly.
3. Using a potato peeler or grater, add enough white chocolate shavings to look like cheese.
4. Sprinkle on walnuts to look like sausage.
5. Slice strawberries to look like pepperoni slices.
6. Sprinkle with green sugar or other green cookie sprinkles if you want to simulate oregano.
7. I find that it looks best the first day. But tastes great even if the strawberries dry out a little --
8. Enjoy!
Title: Better-Than-Starbucks Bluberry Pound Cake
Ingredients:
- 8 ricotta cheese
- 12 frozen blueberries
- 1 fresh blueberries
- 1 butter
- 1/2 sugar
- 4 Splenda sugar substitute
- 1 1/2 eggs
- 1/2 pure vanilla extract
- 2 unbleached all-purpose flour
- 1 1/2 baking powder
- 1 1/2 kosher salt
Instructions:
1. Preheat oven to 325 degrees (165 degrees celsius). Coat a rectangular pan with butter, 3x6 or other.
2. In a mixer,electric or non (electric works best), cream together butter and ricotta cheese. Pour in sugar/splenda and mix until smooth. Add in eggs, one at a time, mixing well until each is incorporated. Mix in vanilla and almond extracts.
3. Whisk together flour, baking powder, and salt in a separate bowl. Slowly add flour mixture to the wet ingredients.
4. Fold the blueberries into the batter, gently as to not crush the berries.
5. Bake at 350 for 25-30 minutes, until the edges are golden brown. Cook for an additional 50-75 minutes until the center is set and a chopstick/toothpick comes out clean.
6. Serve either immediately or cold.
Title: Pixie Dust
Ingredients:
- 1/4 sugar
- 12 icing sugar
- 100
Instructions:
1. simply put the sugar into a sealable plastic bag and add a few drops of red food coloring.
2. keep adding till you get the color you want.
3. ice your cakes.
4. sprinkle sugar over and you have pink pixie dust.
5. can be alternated with different colors.
Title: Apple Crisp
Ingredients:
- 4 sliced apples
- 1 sugar
- 1 cinnamon
- 3/4 flour
- 1/2 water
- 1/2 butter
Instructions:
1. Peel and slice apples, placing in bottom of baking dish.
2. Mix cinnamon w/ water and pour over apples.
3. In separate bowl, mix sugar, flour and butter until crumbly.
4. Sprinkle over apple mixture.
5. Bake at 375 degrees approximately 50 minutes or until nice and browned on top.
Title: Funky Banana Dogs
Ingredients:
- banana
- peanut butter
Instructions:
1. On the slice of bread spread desired amount of peanut butter.
2. Place the banana on the bread in the middle.
3. Hold like you would a hot dog and add toppings.
4. Toppings can be anything you want such as jelly, chocolate syrup, marshmallows, dried fruit, nuts, raisins, M& Ms, the list goes on and on!
5. Then for something really special spray on whipped cream and top with sprinkles.
Title: Caramel Banana Crescent Puffs
Ingredients:
- 2 bananas
- 1 vanilla extract
- 2 butter
- 1
Instructions:
1. Preheat oven to 350°.
2. In small bowl, combine banana, vanilla extract and butter until bananas are well coated.
3. On cookie sheet, unroll 2 crescent rolls, leaving 2 triangles attached forming a square.
4. Place 1/4 of banana mixture in center of each pair of rolls.
5. Bake for 11-13 minutes, or until pastry is golden.
6. Heat the caramel and drizzle over dessert.
Title: Banana Bread Pudding
Ingredients:
- 8 eggs
- 4 rum
- 2 milk
- 2 1/2 brown sugar
- 1/2 cinnamon
- 1 nutmeg
- 1 bananas
- 3 butter
- 1/2 dark rum
- 2 brown sugar
- 3/4 heavy cream
- 1/2
Instructions:
1. To prepare bread pudding:
2. Place bread cubes in a single layer in a casserole dish. Set aside.
3. In a large bowl, beat eggs with rum. Stir in milk and brown sugar, mixing well. Add cinnamon and nutmeg, stirring until spices are thoroughly mixed into liquid. Pour mixture over prepared bread cubes. Cover with plastic wrap, and refrigerate for one hour.
4. Generously butter a 9x5x3-inch loaf pan. Set aside.
5. Heat oven to 350°F Remove bread/egg mixture from refrigerator. In a medium bowl, mash two very ripe bananas. Stir into bread mixture. Spoon mixture into prepared loaf pan. Bake for 45 minutes or until done.
6. Let cool 15 minutes. Invert onto serving platter.
7. To prepare rum caramel sauce:.
8. Melt butter with rum in a medium saucepan over medium heat. Stir in sugar. Increase heat to medium high and bring to a boil. Boil, stirring constantly with a wooden spoon, for five minutes. Remove from heat and let cool for five minutes. Stir in heavy cream. If mixture thickens before using, heat at medium setting in microwave.
9. To assemble:.
10. Diagonally cut firm banana into 13 pieces. Spoon rum caramel sauce over bread pudding, allowing the sauce to drip down sides. Place 5 slices of banana in a zig-zag pattern down center of bread pudding. Place two banana pieces on plate in each corner of the bread pudding.
Title: Almond Bundt Cake from Cake Mix
Ingredients:
- 16 water
- 1 eggs
- 1 light corn syrup
- 1/2 butter
- 4
- 1/2
- 1/8
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour bundt pan.
3. In a large mixing bowl, place cake mix, water, oil, eggs and almond extract. Mix until just blended. Beat on high for 2 minutes. Fold in nuts.
4. Pour into prepared bundt pan.
5. Bake for 50-60 minutes at 350°F or until cake tests done. Remove from oven and cool for 15 minutes.
6. While cake is baking, prepare glaze. In a small saucepan, bring corn syrup and butter to boil. Remove from heat; stir in almond liqueur, keep warm over heat.
7. Invert bunt cake onto cake round. Poke warm cake with a fork. Carefully brush on glaze every few minutes until glaze is done. Cool well before wrapping.
Title: Butterscotch Pudding
Ingredients:
- 220 self raising flour
- 1/4 sugar
- 2 butter
- 3/4 margarine
- 4 milk
- 1 golden syrup
- 1 butter
- margarine
- boiling water
Instructions:
1. Pre-heat cooker for 20 minutes on high.
2. Lightly grease a 6 cup capacity casserole dish or pudding basin.
3. Sift flour and sugar into a mixing bowl.
4. Combine melted butter and milk and add to the dry ingredients. Stir until the mixture is well blended. Spoon into the casserole dish.
5. Mix together the ingredients for the sauce and stir until the butter is melted. Pour gently over the pudding mixture.
6. Place the casserole dish on a trivet in the cooker. Do not cover the dish or put water around it.
7. Cover the cooker with lid and cook for 2 1/2 to 3 hours.
8. You may want to keep an eye on the pudding after the first hour and a half, especially if your cooker runs hot like mine. When I first made this pudding I overcooked it. While it still turned out fine, there wasn't as much sauce as I would have liked. If the pudding cooks faster than the recommended time, it still turns out okay if the cooker is turned on to the 'keep warm' setting until you're ready to serve.
Title: Peach -Ginger Upside Down Cake
Ingredients:
- 3 unsalted butter
- 2 honey
- 1/4 light brown sugar
- 2 -3 all-purpose flour
- 2 baking powder
- 1 1/2 baking soda
- 1/2 ground ginger
- 1 1/2 - 2 ground cinnamon
- 1 ground cloves
- 1/4 salt
- 1/4 unsalted butter
- 3/4 sugar
- 3/4 eggs
- 3 unsulphured molasses
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. To make the topping, heat the butter, honey, and brown sugar in a small saucepan, stirring, until the butter and sugar melt.
3. Pour into a deep 9 inch cake pan, then lay the peach slices over it in attractive concentric circles.
4. To make the cake, sift together the flour,baking powder, baking soda, ginger,cinnamon,cloves, and salt.
5. Meanwhile, in a bowl, beat together the butter and sugar until light and fluffy.
6. Add the eggs, one at a time, beating well after each.
7. Stir in the molasses and vanilla.
8. The batter may look curdled-don't worry!
9. Add the flour mixture, mixing until just incorporated.
10. Spread the batter over the peaches in the prepared pan.
11. Bake the cake for 45 minutes or until a toothpick inserted into the center emerges clean.
12. Cool for 5 minutes in the pan, then invert to finish cooling.
13. Serve with a dollop of whipped cream or ice cream on the side, if desired.
14. Note: to easily peel a peach,dip it in boiling water for about 25 seconds. The skin will easily slip off.
Title: Melon Boats in Blueberry Sea
Ingredients:
- 4 cherry juice
- 4 cornstarch
- 3 1/2 honeydew melon
- 1/4
- 1/2
- 4
Instructions:
1. In a large saucepan, combine blueberries, juice, and vanilla sugar; bring to a boil on medum-low heat. simmer for 10 minutes. Mix cornstarch with 2 tablespoons cold water; stir into hot juice mixture and return to a boil. When thickened, remove from heat, and chill.
2. Core, peel, and cut melon into 8 thin wedges. To serve, divide chilled blueberry compote among 4 bowls. Top each portion with 2 melon wedges and float 1 meringue cookie on blueberry mixture.
Title: Pie Crust Pastries
Ingredients:
- 1 butter
- 6 brown sugar
- 1/2
Instructions:
1. Preheat oven to 400° and grease a cookie sheet.
2. Cut the pie crust circle in half.
3. Spread half the crust with butter, then sprinkle with brown sugar and nuts.
4. Roll up, starting with the rounded edge of the crust and roll to the straight cut edge.
5. Cut into 1/4" slices and place on baking sheet.
6. Repeat with the other half circle of crust.
7. Bake for 15 minutes or until brown.
8. Note: Can spread pie crust with apricot or raspberry jam instead of brown sugar filling and bake as directed.
Title: Baklava
Ingredients:
- 30 phyllo dough
- 1 butter
- 1 walnuts
- 1/2 walnuts
- 2 sugar
- 1 cinnamon
- 1/2 nutmeg
- 1/8 clove
- 1 rose water
- 1 water
- 1/2 sugar
- 2 lemon
- honey
Instructions:
1. Lay 10 sheets of phyllo (cut to fit the pan) in a buttered 8 X 8-inch pan, brushing each sheet with butter.
2. Mix the nuts with the 2 Tbs sugar and the spices and sprinkle half of the mixture over the phyllo; drizzle with melted butter.
3. Repeat with 10 more phyllo sheets and the rest of the nut mixture.
4. End with another layer of 10 phyllo sheets brushed with butter.
5. Cut, without cutting through the bottom layer, into diamond-shaped pieces.
6. Bake at 350F 1 hour.
7. While it bakes, make a syrup: Boil water, 1 cup sugar and ½ lemon for 15 minutes. Remove the lemon and turn off the heat. Stir in 2 Tbs honey.
8. Finish cutting through to the bottom of the baklava.
9. Let the baklava cool, then pour warm lemon-honey syrup over it.
10. Best to let it sit for a few hours before eating.
Title: Microwave Cake
Ingredients:
- 1 water
- 1
- 2
Instructions:
1. In a large plastic container (with sealing lid) put both cake mixes in, seal lid and shake until mixed.
2. When you want a cupcake: In a standard coffee cup, add 3 Tablespoons of the above mix and 2 Tablespoons water (any temp). Stir (it will be fluffy) until mixed. Microwave for 1 minute. Enjoy!
3. You can also double the recipe (6 T. mix, 4 T. water) and cook this for 1 minute in a standard bowl.
Title: Ancient Sweet With Honey
Ingredients:
- 200 flour
- 50 walnuts
- 50 honey
- 150 eggs
- 3
- 50
Instructions:
1. Grind the sesame.
2. Grease a cake pan and sprinkle with the ground sesame.
3. Crush the almonds and walnuts well.
4. Preheat the oven to 200 c (375 f).
5. Beat the eggs with the honey and slowly add the flour and all the other ingredients, including any left over sesame, beating constantly.
6. Place batter in pan.
7. Bake for 45 minutes, leaving the oven door open a bit for the first 10 minutes.
8. When done remove from the oven and take the cake out of the pan.
9. Cover with a towel until cool.
Title: Sweet Strawberry Cupcakes from Sprinkles Cupcake Shop
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 kosher salt
- 4 unsalted butter
- 1 granulated sugar
- 1 egg
- 2 strawberry
- 1/4 pure vanilla extract
- 1/4 unsalted butter
- 1 kosher salt
- 1 confectioners' sugar
- 1/8 pure vanilla extract
- 3 1/2 strawberries
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Fill a 12 cup cupcake pan with cupcake liners.
3. Whisk together flour, baking powder, baking soda and salt. Set aside.
4. Add vanilla and strawberry puree to milk and set aside.
5. In standing mixer, cream butter and sugar on medium-high speed until light and fluffy.
6. Slowly add egg and egg whites and mix on medium speed until blended.
7. With mixer on low speed, add half the flour mixture until just blended.
8. Add milk mixture and mix just until blended.
9. Add remaining flour mixture and mix just until blended. Scrape down bowl to make sure entire mixture is smooth.
10. Divide batter between 12 cupcake cups and bake for approx 22 minutes or until tops are just dry to the touch.
11. Frosting: Beat butter and salt on medium speed until light and fluffy.
12. Reduce speed and gradually add confectioner's sugar and beat until incorporated.
13. Add vanilla and strawberry puree and mix until blended. Do not overmix, or the frosting will incorporate too much air. The consistency should be dense and creamy, like ice-cream.
Title: Chocolate Pudding Cake
Ingredients:
- 1 flour
- 2 baking powder
- 1/4 salt
- 1 granulated sugar
- 1/2 milk
- 1/2 vanilla extract
- 1 dark brown sugar
- 1/4 boiling water
- 1/2 coffee
- 1
Instructions:
1. Spray a 1 1/2 quart souffle dish with oil and set aside.
2. Combine the flour, baking powder, salt, 3/4 cup of the granulated sugar, and 1/4 cup of the cocoa in a mixing bowl. Add the milk, vanilla, and oil, and mix into a stiff batter. Scrape into the prepared dish and smooth the top.
3. Mix the brown sugar, the remaining 1/4 cup granulated sugar, and remaining 1/4 cup cocoa in a small bowl; sprinkle in an even layer over the top of the batter. Pour the boiling water or coffee over all.
4. Set the dish inside a 6 quart slow cooker and cover the top of the slow cooker with a folded kitchen towel, and then with the cooker lid. Cook on high for 2 1/2 hours, or until the top of the cake is set and the bottom is still syrupy.
5. Cut into wedges or spoon onto plates, using the syrup on the bottom as a sauce.
Title: Cherry Almond Butter Cookies
Ingredients:
- 2 butter
- 1 1/2 margarine
- 1 sugar
- 2 egg
- 5 vanilla
- 2 flour
- 1 1/3 baking powder
- 1 dried cherries
Instructions:
1. Beat first 4 ingredients in large bowl until light and creamy.
2. Combine flour and baking powder in medium bowl.
3. Add to butter mixture in 2 batches, alternating with cherries, stirring well after each addition.
4. Divide mixture into 3 equal portions.
5. Shape each into 1 1/2 inch diameter roll.
6. Cover with plastic wrap.
7. Chill for at least 3 hours until firm.
8. Cut each roll into 1/3 inch thick slices.
9. Arrange about 1 inch apart on greased cookie sheets.
10. Gently press 2 or 3 slivered almonds into each cookie.
11. Bake in 350F oven for about 10 minutes until just golden.
12. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool.
13. Cool cookie sheets between batches if using more than once.
14. Makes about 6 dozen.
Title: Carrot and Pineapple Cake - Ina Garten
Ingredients:
- 2 granulated sugar
- 1 1/3 extra-large eggs
- 3 pure vanilla extract
- 1 all-purpose flour
- 2 1/2 all-purpose flour
- 1 ground cinnamon
- 2 baking soda
- 2 kosher salt
- 1 1/2 raisins
- 1 walnuts
- 1 carrot
- 1 fresh pineapple
- 1/2 cream cheese
- 3/4 unsalted butter
- 1/2 pure vanilla extract
- 1 confectioners' sugar
- 1 fresh pineapple
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
3. For the cake:
4. Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
6. Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
7. For the frosting:
8. Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
9. Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
Title: Blueberry Squares
Ingredients:
- 1 butter
- 2 eggs
- 1 sugar
- 1 baking powder
- 1/2 salt
- 2 1/2 flour
- 1 sour cream
- 16 sugar
- 1/2 flour
- 1/3 butter
- 1/4
Instructions:
1. Heat oven to 350.
2. Crumble Topping: mix together sugar, flour and butter and set aside.
3. Cream butter, eggs, and sugar; add sifted dry ingredients alternately with sour cream.
4. Spread 1/2 of batter in ungreased 13x9x2 pan; top with can of blueberry filling.
5. Spread other half of batter and sprinkle with crumble topping.
6. Bake 50 minutes.
7. Cool and cut in squares to serve.
Title: Quick and Creamy Applesauce Dessert
Ingredients:
- 2 applesauce
- 2 plain low-fat yogurt
- 2 vanilla extract
- 2 apple pie spice
- 8 Splenda sugar substitute
Instructions:
1. Combine all ingrediencts in a bowl and mix thoroughly.
2. Serve right away or chill for a later serving.
Title: Lara's Signature Chocolate-Vanilla Cake
Ingredients:
- 185 butter
- 2 vanilla essence
- 1 1/2 sugar
- 3 eggs
- 2 self raising flour
- 2/3 water
- 1 icing sugar
- 2 plain yogurt
- 2 vanilla extract
- 1/2 boiling water
- 3
- 350
Instructions:
1. [IN THE EVENING BEFORE]
2. Grease a 9-inch cake pan and preheat oven to 160/375 degrees Celcius / Farenheit.
3. On a low speed, beat butter, essence, sugar, eggs, flour, cocoa and water in a large bowl until they are well mixed.
4. Then beat at a higher speed until the colour of the mixture changes and everything is very well mixed.
5. Spread into pan.
6. Bake for one hour or until a toothpick comes out clean.
7. Prepare mousse.
8. Leave them both to cool/chill during the night.
9. [IN THE MORNING].
10. Cut cake in half (carefully !).
11. Spread mousse evenly across the bottom half and position top half on top - carefully push it down a bit to 'set' it.
12. Make icing - stir yoghurt and vanilla into icing sugar until thick.
13. Quickly add and mix in the hot water.
14. Immediately spread on cake.
15. I suggest decorating it with chocolate letters, chopped almonds or dusted cocoa.
16. Also try subbing the chocolate mousse with straciatella mousse.
Title: Double Chocolate Chunk Biscotti
Ingredients:
- 1/3 butter
- 2/3 sugar
- 1/4 baking powder
- 2 eggs
- 2 all-purpose flour
- 1 3/4 shortening
- 4
- 3
- 2
Instructions:
1. Grease a large cookie sheet; set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.
3. Add sugar, cocoa powder, and baking powder; beat until combined.
4. Beat in eggs.
5. Beat in as much flour as you can.
6. Stir in any remaining flour.
7. Stir in the 4 ounces white baking bar and the 3 ounces semisweet chocolate.
8. Divide dough in half.
9. Shape each half into a 9-inch-long roll.
10. Place rolls 4 inches apart on prepared cookie sheet; flatten rolls slightly to 2 inches wide.
11. Bake in a 375 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean.
12. Cool on cookie sheet on a wire rack for 1 hour.
13. Using a serrated knife, cut each roll diagonally into 1/2-inch-thick slices.
14. Lay slice, one cut side down, on an ungreased cookie sheet.
15. Bake slices in a 325 degree F oven for 8 minutes.
16. Turn slices over and bake 7 to 9 minutes more or until slices are dry and crisp.
17. (Do not overbake.) Transfer to a wire rack; cool.
18. If desired, in a heavy small saucepan combine the shortening and the 2 ounces semisweet chocolate or white baking bar.
19. Cook and stir over low heat until melted and smooth.
20. Drizzle over tops of biscotti.
21. Let stand until set.
22. Store in an airtight container up to 1 week.
23. Makes 32 biscotti.