nsv@INFOS.RI.CMU.EDU (Nicole Vecchi) (09/18/90)
Something went a little wrong when I sent you the file for biscotti. I am sending you another copy (which includes the eggs!). 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! nicole
isppb03@dsac.dla.mil ( sam frajerman,sppb,x3026,) (10/30/90)
I tried to send Lori Ann these biscotti recipes. She
requested them on a recent digest. I couldn't get
through, so I'm sending them to you to send her.
These are two I've taken off the net in the past.
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!
BISCOTTI
From: fwy@cs.brown.edu (Felix Yen)
Organization: Brown University Department of Computer Science
Final note: 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.