Does anyone have a great biscotti recipe?

Question

I like my biscotti crispy, but not too crunchy. Thanks!

Answer 1

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Biscotti Cookies

Amount Measure Ingredient -- Preparation Method
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1 cup granulated sugar
1 cup light brown sugar
2 eggs -- beaten
1/3 cup oil
2 tablespoons water
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon powdered cloves
2 1/2 cups flour (may use part whole wheat)
cup slivered almonds or almond pieces
1 extra egg yolk -- mixed with a little

1. Mix together first 5 ingredients. Sift together cinnamon, baking powder, cloves and flour. Add to first mixture along with the almonds.

2. Separate dough into 3 parts and roll each part into a rope. Place on greased or oiled cookie sheet and flatten. Brush with mixture of egg yolk and water (you needn't use all).

3. Bake at 375 degrees for 20 minutes or until center is slightly firm.
Cool slightly on rack. Slice diagonally with sharp knife.

Answer 2

1

Answer 3

Lemon Almond Biscotti dipped in White Chocolate * 2 cups all-purpose flour * 3/4 cup cornmeal * 1 1/2 teaspoons baking powder * 1 teaspoon salt * 1 cup sugar * 3 large eggs * 3 tablespoons grated lemon zest (from about 3 to 4 lemons) * 3/4 cup coarsely chopped whole almonds * 18 ounces white chocolate chips Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes. Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely. Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

Answer 4

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Answer 5

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Answer 6

Cappuccino Biscotti:

2 cups all-purpose flour
1 cup sugar
1/3 cup chopped walnuts
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 teaspoons instant coffee granules
2 teaspoons hot water
1 teaspoon vanilla extract
2 eggs
1 egg white
Vegetable cooking spray

Combine first 8 ingredients in a large bowl. Combine coffee granules and hot water in a small bowl. Stir in vanilla and next 2 ingredients, and add to flour mixture, stirring until well-blended.

Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.

Bake at 325° for 30 minutes. Remove the roll from the baking sheet to a wire rack, and let cool for 10 minutes. Cut the roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Bake for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove cookies from the baking sheet, and let cool completely on wire rack.

Yield: 2 1/2 dozen (serving size: 1 cookie)

Answer 7

ALMOND BISCOTTI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Biscotti Cookies

Amount Measure Ingredient -- Preparation Method
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1 cup granulated sugar
1 cup light brown sugar
2 eggs -- beaten
1/3 cup oil
2 tablespoons water
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon powdered cloves
2 1/2 cups flour (may use part whole wheat)
cup slivered almonds or almond pieces
1 extra egg yolk -- mixed with a little

1. Mix together first 5 ingredients. Sift together cinnamon, baking powder, cloves and flour. Add to first mixture along with the almonds.

2. Separate dough into 3 parts and roll each part into a rope. Place on greased or oiled cookie sheet and flatten. Brush with mixture of egg yolk and water (you needn't use all).

3. Bake at 375 degrees for 20 minutes or until center is slightly firm.
Cool slightly on rack. Slice diagonally with sharp knife.

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* Exported from MasterCook II *

ALMOND ANISE BISCOTTI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
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1/2 cup Sugar
1/2 cup Brown sugar
1/4 cup Margarine or butter -- soft
1 tablespoon Anise seed
3 Eggs
3 cups Flour
1 tablespoon Baking powder
1/2 cup Chopped almonds

Beat sugars and butter until well blended. Add anise seed and eggs; blend well. Stir in flour and baking powder; mix well. Stir in almonds. Shape dough into two 10x1" rolls. Place rolls 4 in. apart on greased cookie sheet. Flatten each to 2-in. width. Bake at 350~ for 20-30 min. or until golden brown. Cool completely; cut diagonally into 1/2 in. slices. Arrange slices, cut side down, on ungreased cookie sheets. Bake at 350 for 6-10 minutes or until bottom begins to brown. Turn and bake for an additional 3-5 min. or until crisp. Cool completely. Store in tightly covered container. (Will keep for one month. Be aware that the flavors do tend to get stronger with time.) Sandi, I also used this recipe to make chocolate chip/pecan Biscotti. I omitted the almonds and anise seed; then added 1/2 cup of chopped pecans and 1/2 cup of chocolate chips. Also, I added 1 teaspoon vanilla before adding the flour and baking powder. These were a favorite for those who don't care for anise.

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* Exported from MasterCook II *

ALMOND BISCOTTI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
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3/4 cup Butter
1 cup Sugar
4 Eggs
3 cups All-purpose flour
3 teaspoons Baking powder
1/2 teaspoon Salt
1 teaspoon Anise seed
1 cup Almonds -- coarsely chop
Milk
Granulated sugar

Cream butter and sugar until light; add eggs, one at a time beating after each addition; continue beating until very light and fluffy; mix flour, baking powder, salt and anise seed together, then mix into creamed mixture; stir in nuts, divide dough into fourths; grease 2 cookie sheets; form dough into 2 loaves, 1 1/2 inch wide and the length of each baking sheet; bake at 350~F for 25 to 30 minutes; remove from oven and cut loaf diagonally into 3/4 inch slices; place cut side down on cookie sheet, brush with milk and sprinkle with granulated sugar; return to oven, bake at 375~F 10 minutes longer, or until toasted and crispy.

Variation: Omit anise seeds, milk and granulated sugar; add 1 teaspoon vanilla and toast almonds to a golden brown before adding to dough; follow above directions for baking loaves; after loaves are cut diagonally, return to the oven 10 minutes longer until a golden brown.

Variation: Omit anise seeds; add 1 1/2 teaspoon vanilla, 1 teaspoon lemon zest and 1 teaspoon orange zest; when baked, slice each loaf diagonally and return to oven for 5 to 10 minutes to brown.

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* Exported from MasterCook II *

ALMOND GINGER BISCOTTI

Recipe By : Southern Living Cooking School, Cafe Southern Living Five-Star Dining
Serving Size : 1 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
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3 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 teaspoon Ground cardamom
1/2 teaspoon Ground ginger
2/3 cup Margarine -- softened
1 cup Sugar
3/4 cup Egg Beaters 99% Egg Product
1 teaspoon Almond extract
1/2 cup Whole blanched almonds
Toasted -- coarsely chopped
1/3 cup Minced crystallized ginger
Vegetable cooking spray

Combine first 5 ingredients; stir well. Beat margarine and sugar at medium speed of an electric mixer about 2 minutes or until soft and creamy. Add egg substitute and almond flavoring; beat well. Add dry ingredients, beating just until blended; stir in almonds and crystallized ginger.

Shape dough into two 12-x 2-1/2-inch logs and place 4-inches apart on a baking sheet coated with cooking spray. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Let cool on wire racks 15 minutes.

Using a serrated knife, slice logs diagonally into twelve 1-inch-thick slices. Place on an ungreased baking sheet; bake at 350 degrees for 12 to 15 minutes on each side or until cookies are golden. Let cool on wire racks. Yield: 3-1/2 dozen


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* Exported from MasterCook II *

Almond-Apricot Biscotti

Recipe By : Bon Appetit December 1993
Serving Size : 1 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
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wrenn npxr56b----
2 3/4 cups All-purpose flour -- sifted
1 1/2 cups Sugar
1/2 cup (1 stick) unsalted butter
Cut into pieces
2 1/2 teaspoons Baking powder
1 teaspoon Salt
1 teaspoon Ground ginger
3 1/2 ounces Imported white chocolate
Such as lindt
Cut into pieces
1 2/3 cups Whole almonds -- toasted
2 large Eggs
1/4 cup Plus 1 tablespoon apricot-fl
2 teaspoons Almond extract
6 ounces Package dried apricots -- dice

Line 18x12x1-inch cookie sheet with foil. Butter and flour foil. Combine first 6 ingredients in processor. Process until fine meal forms. Add white chocolate and process until finely chopped. Add toasted almonds and chop coarsely, using 6 to 8 on/off turns. Beat eggs, brandy and extract to blend in large bowl. Add flour mixture and apricots and stir until moist dough forms. Drop dough by spoonfuls in three 12-inch-long strips on prepared sheet, spacing evenly. Moisten fingertips and shape each dough strip into 2-inch-wide log. Refrigerate until dough is firm, about 30 minutes. Position rack in center of oven and preheat to 350`. Cut logs from sides of pan if necessary. Transfer to work surface. Using heavy sharp knife, cut each log crosswise into 3/4-inch-wide slices. Arrange half of cookies cut side down on cookie sheet. Bake 10 minutes. Gently turn cookies over and bake 10 minutes longer. Transfer cookies to racks. repeat baking with remaining cookies. Cool cookies completely. (Can be prepared 2 weeks ahead; store in airtight container at room temperature.) The biscotti keep well and look great wrapped in tinted cellophane and tied with French silk ribbon, or packed into holiday bags.

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* Exported from MasterCook II *

ALMOND-ORANGE BISCOTTI

Recipe By : SHELLEY ARENAS (MKSV37A)
Serving Size : 24 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
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2 1/4 cups Flour
1 1/4 cups Sugar
1/4 teaspoon Baking powder
Of salt
3 Eggs -- lightly beaten
1 tablespoon Vegetable oil
1/4 teaspoon Almond extract
1 ZEST of orange -- fine grated
1/2 cup Coarsely chopped almonds
Vegetable shortening
1 cup Walnuts -- or pecans - finely

For Carey, Vicki, Brian and anyone else interested, here's the Almond-Orange Biscotti recipe, published in Parade Magazine a few years ago.

1. Preheat oven to 350.

2. Grease and flour baking sheet. Shake off excess.

3. In a large bowl, sift flour, sugar, baking powder and salt together. Make a well in center of mixture.

4. To the well add remaining ingre- dients.With your hands, work dry mixture with liquids until a dough has been formed. Divide the dough in half.

5. On a lightly floured surface, shape dough into 2 flat-bottomed cylinders, 1 in. high, 2 1/2 in. wide and 8 in. long. Remove each to the baking sheet.

6. Bake for 30 to 35 minutes, until lightly colored on top. Remove from oven and cool slightly.

7. Holding a long sharp knife by the handle and tip; cut cylinders diagonally into 3/4-in. slices.
Carefully place slices back on baking sheet, cut sides down; return to oven for 15 minutes more and bake until sides are golden and biscotti have dried a bit.
Remove from oven and cool on wire racks. The biscotti should be somewhat hard and crunchy. Yield: 20 to 24 biscotti You can also dip one end into some melted chocolate, for a nice effect and great taste.

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* Exported from MasterCook II *

ALMOND-RAISIN BISCOTTI

Recipe By : COOKING RIGHT SHOW #CR9649
Serving Size : 36 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
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3 large Eggs -- separated
1 1/2 cups Sugar
1/3 cup Butter -- (5 1/3 tablespoons)
Melted and cooled
1 cup Lightly toasted and -- coarsely chopped
Almonds
1/2 cup Raisins -- plumped in 2/3 cup
Fruity white wine -- such as
or
Gewurztraminer and
Drained
2 tablespoons Chopped candied orange peel -- or 3
1 tablespoon Grated orange zest
3 1/2 cups Unbleached all-purpose flour
1 1/2 teaspoons Baking powder

Recipe by: COOKING RIGHT SHOW #CR9649 Preheat the oven to 325 degrees. Butter a baking sheet or line it with parchment. In a large bowl, beat the egg yolks with 3/4 cup of the sugar until light and the sugar is dissolved. Stir in the melted butter, almonds, raisins and orange peel. In a separate bowl, beat the egg whites until they just begin to form peaks and gradually beat in the remaining 3/4 cup sugar until the whites form stiff peaks.

Sift the flour and baking powder together. Fold in 1/3 of the flour into the yolks; then fold 1/3 of the egg whites in. Repeat, alternating, until well combined. The dough will be firm and slightly sticky. If the dough is too soft, add more flour. With floured hands, divide the dough into two logs approximately 1 1/2 inches wide. Arrange the logs on the prepared baking sheet and bake for 20 to 25 minutes or until they are lightly brown and firm to the touch. Remove from the oven and set the baking sheet on a rack for 10 minutes. On a cutting board, cut the logs on a diagonal into slices 1/2 inch wide. Return the slices to the baking sheet and bake for 5 to 7 minutes on each side or until the biscotti are very lightly browned and crisp. Cool on racks and store in airtight containers.
Yield: About 36 biscotti

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* Exported from MasterCook II *

ANISE & WALNUT BISCOTTI

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
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1 2/3 cups Bread flour
2 cups Cake flour
2 cups Walnut pieces
1/2 teaspoon Baking powder
1/4 teaspoon Baking soda
1 tablespoon Anise seeds
1/2 cup Unsalted butter
3 Eggs
1 1/3 cups White sugar
2 teaspoons Lemon zest
2 teaspoons Orange zest
1/2 teaspoon Anise extract
8 ounces Bittersweet or semisweet
Chocolate -- optional

Blend bread and cake flours, walnuts, baking powder, baking soda and anise seeds in bowl. Melt butter and set aside to cool. Beat 2 eggs, 1 additional egg yolk and sugar until smooth. Reserve the remaining egg white. Stir in zests and anise. Add butteer and mix until smooth. Add dry ingredients and mix to smooth dough. Roll dough into 2 14inch logs and place on baking sheet lined with parchment paper. Press tops of logs to flatten slightly. Brush with reserved egg white. Bake at 375 degrees F. until logs are light brown, but still give slightly when tops are pressed, about 30 minutes. Remove pan from oven and reduce temperature to 325 degrees. While logs are still warm, cut diagonally into 1/2 inch slices. Return slices to baking sheet, placing on sides. Return to oven and bake until cookies are lightly brown, about 15 minutes. Remove from oven and cool on wire racks. Cut chocolate into 1/2 inch chunks. Place 2/3 in stainless steel bowl, spreading in even layer over bottom and up sides of bowl. Cover bowl with plastic wrap. Fill medium saucepan 1/3 full of water. Bring water to simmer over high heat. Remove pan from heat and set bowl of chocolate over top. Let stand until 80% of the chocolate has melted. Do not let temperature of chocolate drop below 88 degrees on candy thermometer. If so, place bowl over saucepan of warm water and continue stirring. Stir until chocolate is smooth and glossy. Have clean sheet of waxed paper nearby. Dip 1/2 of each cookie in chocolate. As cookie is removed, scrape top and bottom against side of bowl to remove excess chocolate. Set cookies on waxed paper until chocolate sets, about 3 hours or put into freezer for about 20 minutes.

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* Exported from MasterCook II *

ANISE BISCOTTI

Recipe By : Fatfree Digest [Volume 10 Issue 17] Aug. 27, 1994.
Serving Size : 1 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
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2 cups + 2 Tbps flour
3/4 cup Sugar
1 tablespoon Anise seeds -- crushed
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
3 Egg equivalents (comercial
Replacer, 6 whites -- etc)
2 tablespoons Grated fresh lemon zest (or
1 tablespoon Dry)
1 tablespoon Fresh lemon juice

Preheat oven to 325 degrees F. Coat baking sheet with non-stick spray or parchment. In a medium bowl, combine flour, sugar, anise seeds, baking powder, baking soda, and salt. Whisk together egg equivalents, lemon zest, and lemon juice, and add to the dry ingredients. Mix well. Working on a floured surface, shape dough into two logs, each about 14 inches long and 1-1/2 inches thick. Set the logs on prepared baking sheet, at least 4 inches apart (the dough will spread during baking). Bake for 20 to 25 minutes, until firm to the touch. Transfer the logs to the rack to cool. Reduce oven temperature to 300 degrees F. Cut the logs diagonally into 1/2-inch-thick slices, using a serrated knife and a gentle sawing motion. Stand the slices on their sides on the baking sheet and return to the oven. Bake for 40 minutes. Remove from oven and cool completely before storing. Biscotti will crisp as they cool. Store, in an air-tight container, up to one month. Makes about 4 dozen biscotti.

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* Exported from MasterCook II *

BASIC BISCOTTI

Recipe By : TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
Serving Size : 72 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
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4 ounces Blanched almonds
2 1/2 cups Flour
2 cups Granulated sugar
1/4 teaspoon Salt
1/4 teaspoon Baking soda
3 Eggs

PREHEAT OVEN TO 350F. Spread almonds on a baking sheet and toast them in oven until lightly golden. Let cool. Coarsely chop half the nuts. Butter 2 large baking sheets. Mix flour, sugar, salt and baking soda. Beat in eggs, then whole and chopped nuts. Mix to obtain a firm dough. Knead briefly, then divide dough into 4 pieces. On a floured work surface, roll each piece under your hands into a cylinder 15 inches long and about 1 1/2 inches in diameter. Place 2 rolls, well separated, on each baking sheet and bake 15 to 20 minutes, until very lightly browned and firm to the touch. With a spatula, carefully transfer the rolls to a cutting board and slice each one diagonally into cookies about 1/2-inch thick. Set wire racks on the baking sheets and lay out the biscotti on them. Return them to the oven for 20 to 30 minutes, or until very firm and crisp. Cool on the racks, then transfer them to a tin for long keeping. Try adding 1 1/2-to-2 tablespoons of unsweetened cocoa powder to this recipe for a nice variation.

BENIGNO FAMILY BISCOTTI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
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1 cup Oleo (softened -- NOT melted)
6 Eggs -- well beaten
1 1/2 cups Sugar
4 cups All-purpose flour
4 teaspoons Baking powder
4 teaspoons Anisette (NOT extract)
1 cup Chopped nuts
(I use filberts or pecans)

Cream butter; add eggs. Add sugar, and beat well. Sift flour and baking powder together; add to bowl gradually, beating at med/low speed. Add nuts and Anisette; mix well. Using two (2) cookie sheets, spoon dough out into four (4) straight lines (loaf-style). Bake at 375 for 25 minutes. Cool for 10 minutes, then slice into 1" slices (I keep the ends for munching). Turn slices onto one side, return to oven, and brown 5-10 minutes (depends on how brown you want them). Turn over and repeat browning on other side. Cool completely, and store in plastic bags or air-tight container. Keeps well for up to 6 weeks, or can be frozen. I use my KitchenAid to do this dough - makes it a snap!

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* Exported from MasterCook II *

BISCOTTI (Italian Sheet Cookies)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
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6 eggs
1 1/2 cups sugar
1 cup shortening melted (1/2 butter and 1/2 oil
3 cups flour
2 teaspoons baking powder
4 teaspoons extract (anise, almond vanilla or lemon)

Beat eggs well. Add sugar, then shortening and extract. Add flour and baking powder. Pour into ungreased 9x13 pan. Bake 350 degrees for 15 to 20 minutes. When baked slice into 3 rows. Cut in slices. Lay slices on cookie sheet and brown under broiler.

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* Exported from MasterCook II *

BISCOTTI CROCANTI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
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4 eggs
1/2 cup butter -- melted
3/4 cup sugar
3 1/2 cups flour
1 teaspoon almond flavoring
1 teaspoon anise flavoring
3 teaspoons baking powder
1 cup almonds -- scalded with skins o

Beat eggs one minute. Add sugar, butter flavorings, flour and baking powder. Mix and knead for a few minutes. Divide into 3 parts. Roll length of cookie sheet, grated. Brush with milk on top. If smaller cookies are preferred, make 4 rolls. Bake at 350 degrees; cool. Slice diagonal with sharp knife. Place cookies on cookie sheet. Bake 5 to 8 minutes at 425 degrees or lightly browned. I like to dip them into powdered sugar after cooled. This is a good Italian cookie. Will keep in container for a few months.

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* Exported from MasterCook II *

Biscotti #1

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
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1 cup Sugar
1/2 cup Butter, sweet -- melted
3 tablespoons Brandy
1 teaspoon Vanilla
1 teaspoon Almond extract
1 cup Almonds, unsalted -- chopped
3 Eggs
2 1/2 cups Flour
1 1/2 teaspoons Baking powder
1/4 teaspoon Salt

Preheat oven to 350 F. Mix sugar with butter, brandy, vanilla, almond extract, nuts and eggs. Mix well.
Stir in flour, baking powder and salt. Form into a long loaf (or loaves), place on a cookie sheet and bake for 20-30 minutes or until firm and softly cakelike. Remove from oven and let cool slightly.
When cool enough to handle, slice into 1/2 inch diagonal slices and return to cookie sheet. Bake for 15-25 miutes, turning once, until both sides are brown-flecked and toasted. Cool thoroughly and store in an airtight jar. Makes 2-3 dozen.

Variation 1 (Mandelbrot): increase sugar to 1-1/4 cups. Diced dried apricots may by added.

Variation 2: for a clasic anise-flavored biscotto, substitute Pernod, Ouzo or Anisette for the brandy and omit the almond extract. Several tablespoons of anise seeds may be added for additional oomph.

Variation 3 (Hazelnut biscotti): use hazelnuts in place of almonds. A hazelnut liqueur may be used instead of brandy. Omit the almond extract.

Variation 4 (Mediterranean biscotti): use rosewater instead of brandy. Substitute unsalted pistachio nuts for the almonds, and add 1/4 - 1/2 cup diced figs to the dough.

Variation 5 (Ginger-flavored biscotti): to the basic dough, add 1 Tbsp powdered ginger, a generous dash of cloves and cinnamon, 1 or 2 Tbsp of candied ginger and 1/4 cup raisins, if desired. Omit the almond extract.

Variation 6 (Paximatha): this Greek rusk dates back to the 5th century, virtually unchanged. Substiture 1/2 to 3/4 cup toastedsesame seeds for the almonds.
Omit the almond extact and flavor the dough with 1 tsp cinnamon and 1/2 tsp cloves.

Variation 7 (Fekkas): a Moroccan twice-baked cookie. Substitute orange flower water for the brandy.

Variation 8; Pine nuts may be used instead of almonds, though the richness may be less desirable than the crunch of the toasted almonds. Candied fruits, too, may be added, 1/4 to 1/2 cup assorted fruits blended into the dough before baking.

Variation 9 (Chocolate Dipped): melt 1/2 pound semi-sweet chocolate in the top of a double boiler over just simmering water. If it "seizes" or "tightens", add 2 Tbsp of unsalted buter and it should smooth out again. Dip only one side of each cookie (the chocolate won't seal in the moisture that way).

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* Exported from MasterCook II *

Biscotti #2

Recipe By : [e-mail] (Shelley Rodgers)
Serving Size : 36 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
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1 3/4 cups Flour
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/8 teaspoon Salt
1/2 cup Butter, sweet -- softened
1 cup Sugar
2 Egg
1 tablespoon Lemon peel -- grated
1 1/2 teaspoons Vanilla extract
1/2 teaspoon Almond extract
1 1/2 cups Pine nuts
2 teaspoons Anise seed (crushed)

Sift flour, baking powder, baking soda, and salt in a small bowl. Cream margarine, add sugar, beat in eggs one at a time until light. Add flour mixture and blend well. Blend in lemon peel and vanilla and almond extracts. Mix in pine nuts and anise seed. Mix until just blended. Cover dough and chill about 2 hours.

Preheat oven to 350. Butter and flour 2 baking sheets. Divide dough into 4 pieces. Flour hands and roll each piece into 1 1/2 inch round log. DOUGH IS STICKY. Put 2 logs on each baking sheet - spaced about 4 inches apart. Bake until tops are lightly browned or about 18 minutes. Cool slightly on baking sheets.

Transfer logs to a cutting board. Cut crosswise into 1/2 inch thick slices. Put cut side down on baking sheet. Bake about another 10 minutes. Cool on wire rack.

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* Exported from MasterCook II *

Biscotti (Italian Rusks)

Recipe By : Posted on Prodigy DESSERTS & SWEETS on 12/10/92 by HOLLY POWERS (NCRX32A) MM by Cathy Svitek
Serving Size : 2 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
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1 cup Softened unsalted butter
3/4 cup Sugar
3 Eggs
1 tablespoon Orange juice
2 tablespoons Grate orange zest
1 tablespoon Grated lemon zest
3 cups Sifted flour
1/2 teaspoon Salt
3 teaspoons Baking powder
1 tablespoon Ground aniseed
1 cup Finely chopped blanched -- almonds

Preheat oven to 400 dgrs. Lightly grease two large baking sheets with butter or vegetable shortening. In large mixing bowl, cream together the butter and sugar. Beat in eggs, one at a time. Add the orange juice, orange zest, and lemon zest. Mix well. Sift together flour, salt, baking powder, and aniseed.
Gradually beat the flour mixture into the batter. Stir in the chopped almonds. Divide the dough in half, and then into quarters. Shape the dough into four equal loaves no more than 1 inch high. Place two loaves on each baking sheet. Flatten the top of each loaf slightly with a rolling pin. Bake for 15 min. Remove from oven, leaving oven on. Cut each loaf into 3/4 in slices. Return the slices to the cookie sheets. Bake for an additional 15 min. Turn the rusks once after 5 min. Cool on wire racks.

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* Exported from MasterCook II *

BISCOTTI - ALMOND HAZELNUT

Recipe By : Tuohy-FMWM03B
Serving Size : 40 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
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Butter for sheet
5 cups Flour + flour for sheet
Large eggs
2 cups Sugar
1 teaspoon Vanilla extract
1 teaspoon Anise extract
1 teaspoon Almond extract
1 teaspoon Baking powder
1 teaspoon Salt
2/3 cup Almonds -- coarsely chopped
2/3 cup Hazelnuts -- coarsely chopped*

1. Preheat oven to 325 degrees. Buter & flour large baking sheet.
2. In a large mixing bowl, beat 4 of the eggs, the sugar, vanilla, anise, & almond extracts at high speed for about 10 minutes, until the mixture forms a smooth ribbon when the beaters are lifted.
3. On a large piece of wax paper, sift flour, baking powder & salt.
4. With mixer on low speed, stir flour mixture into egg mixture. Stir in the nuts 5. Divide dough into 3 parts & shape each part into a log 9 by 2 1/3 inces.
Put logs on baking sheet about 2 inches apart. Beat remaining egg and brush over logs. Bake 35-40 minutes or until golden.
6. Remove baking sheet from oven. Cool 10 minutes.
Reduce oven heat to 275 degrees. Slide logs ontoa cutting board & cut int 1/4 inch slices using a sharp knife & pressing firmly to cut all the way through.
Arrange slices cut side down on a baking sheet.

Bake 15-20 minutes, or until lightly toasted. Transfer to a wire rack to cool. * - Hazelnuts should be roasted, skinned & coarsely chopped.

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* Exported from MasterCook II *

BISCOTTI AL FORMAGGIO (CHEESE COOKIES)

Recipe By : Daily Bulletin - July 16th 1992 From The Cookie Lady's Files
Serving Size : 1 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 1/2 ounces Freshly grated Parmigiano -- Reggiano
8 1/2 ounces Unsalted butter
6 tablespoons Heavy cream
1 Egg -- Salt to taste
1/4 teaspoon Nutmeg
8 1/2 ounces All-purpose flour
1 Egg yolk -- for basting
for topping

Yields 2 dozen cookies Combine cheese and butter with heavy cream, egg, salt and nutmeg to make dough. Add flour and knead well. Wrap in wax paper and refrigerate for 1 hour. Roll out dough and cut into thick slices. Baste with egg yolk and top each cookie with an almond. Bake on buttered baking sheet at 350^F 10-12 minutes until golden brown

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* Exported from MasterCook II *

BISCOTTI ALL'ANICE

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Eggs
2 teaspoons Anise extract
3/4 cup Sugar
1 pinch Salt
1 1/2 cups All-purpose flour
1/4 cup Cornstarch
1/2 teaspoon Baking powder

PREHEAT OVEN TO 350F. Combine the eggs, extract, sugar and salt in a mixing bowl 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. Continue whipping until the mixture is very light and increased in volume, 6-7 minutes. While the egg mixture is whipping, combine the flour, cornstarch and baking powder and stir to mix. 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. The batter will lose most of its air and become rather stiff. 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. Pipe two logs about 1 1/2 inches wide and the length of the pan. Bake the logs about 20 minutes, until they are well risen and golden. Remove from oven and place logs on a cutting board to cool about 10 minutes. Using a sharp, serrated knife, slice the logs diagonally at 1/2-inch intervals. 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. Cool the biscotti on the pans and store them in a tin between layers of wax paper.

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* Exported from MasterCook II *

BISCOTTI CIOCCOLATO

Recipe By : "Maida Heatter's Best Dessert Book Ever" VITAKIS (TJFC31A)
Serving Size : 1 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounces Whole unblanched almonds
3 large Eggs
1/2 cup Light brown sugar
1 teaspoon Vanilla extract
1/2 teaspoon Almond extract
2 cups Sifted unbleached flour
1 1/2 teaspoons Baking powder
1/4 teaspoon Salt
1 1/4 teaspoons Finely ground white pepper
1 1/4 teaspoons Ground ginger
1/3 cup Unsweetened cocoa powder
2 tablespoons Instant espresso or coffee -- powder
1/2 cup Granulated sugar
4 ounces Semisweet chocolate

Preheat oven to 375 and toast almonds in a wide, shallow pan in the center of the oven, stirring once for 13 mins. Set aside to cool. Adjust two racks to divide oven in thirds and reduce temperature to 300.
Line two cookie sheets with aluminum foil, shiny side up, and set aside. In a small bowl beat the eggs with the brown sugar and vanilla and almond extracts. Sift together into the large bowl of an electric mixer the flour, baking powder, salt, pepper, ginger, cocoa, espresso, and granulated sugar. Place the chocolate on a cutting board and shred/chop it fine with a sharp knife. Place the cut chocolate in bowl of food processor. Add about 1/2 cup of sifted dry ingrediens and process for 1 minute until chocolate is fine & powdery. Add chocolate mixture and egg mixture to dry ingredients. Beat on low speed, scraping bowl as necessary. Slowly beat in the nuts. Lightly flour a work surface and turn dough out onto it. Lightly sift flour over dough. Cut dough in half. Turn one piece so that it is completely dusted with flour. Form elongated oval about 10 inches long. Place on baking sheet. It may break apart, so just reshape it. Oval should be 3" wide in middle and 1/2-3/4" high. Bake 2 sheets at a time for 50 mins., reversing sheets top to bottom and front to back once during baking. Remove from oven. Reduce oven temp to 275. Peel away foil. With serrated bread knife, cut 2/3 - 3/4" diagonal strips. Place them cut side up on baking sheet. Turn biscotti upside down and continue to bake until dry. about 15 - 20 minutes. Do not overbake. Cool and store in airtight tins. Makes about 30 cookies.

BLUE CORN BISCOTTI

Recipe By : TASTE OF NEW YORK"COOKBOOK
Serving Size : 24 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
2 1/4 cups All purpose flour
1 1/4 cups Sugar
2 tablespoons Coarse yellow cornmeal
6 tablespoons Blue cornmeal
1 1/2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 cup Pistachios;shelled -- whole
1/2 cup Pecan pieces
8 tablespoons Sweet butter -- softened
2 Eggs
2 tablespoons Anisette
-----IRWIN E.SOLOMON-----

Preheat oven to 350~.On slowest mixer speed,combine all ingredients but the butter,eggs and the anisette.Slowly add the softened butter in bits,mixing well.Add the eggs and the anisette and knead for about 4 minutes. Press dough into logs 3 1/2" wide by 15" long by 1" thick.Do not roll the dough,since rolling creates air pockets.Make sure that the ends are the same thickness as the middle.Place the logs on a non stick baking sheet and bake for 40 minutes.Let cool.Slice the logs into 1/3" pieces and bake again at 350~ for 8 minutes,until very light browned.Makes 24 biscotti. Irwin E.Solomon

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* Exported from MasterCook II *

BUTTERSCOTCH-HEATH BAR BISCOTTI

Recipe By : SUSAN ARGYELAN
Serving Size : 36 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Oil
1/2 cup White sugar
1/4 cup Light brown sugar -- packed
1 1/2 teaspoons Vanilla extract
1 teaspoon Butterscotch extract
3 Eggs -- lightly beaten
3 cups Flour
1 3/4 teaspoons Baking powder
Pinch salt
1 1/2 cups Heath bars
(coarsely chopped)
1/2 cup Whole pecans

This twice-baked cookie almost needs no introduction. It has become the classic coffee-house treat. You can use Heath Bar chunks, or try Skor bars, Toblerone - you name it. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. In a mixing bowl, cream the oil, white and brown sugars together until well blended. Stir in vanilla and butterscotch extracts. Blend in eggs. Mix flour, baking powder and salt together and then fold into batter. Fold in candy bar pieces and pecans. Place batter on baking sheet (it will be thick and a little sticky) and, wetting hands if necessary to ease the shaping, form batter into two logs, each about 10 to 12 inches long, 2 1/2 to 3 1/2 inches in diameter. Bake in preheated oven until set, about 25 min. Cool very thoroughly. Baker's Trick: For ultra-thin biscotti that are easily cut, after the first baking, wrap each log of baked biscotti and freeze overnight. Next day, slice as thin as you wish and bake the second requisite time to brown, as follows: Slice in diagonal strips (about 1/2 to 3/4 inch wide) and return to baking sheet. Bake in preheated 350-degree oven first on one side, about 12 minutes, then turn over and bake other side about 5 min. Cool well. Any brand of chocolate covered brickle or toffee bar can be used. Coarse pieces work better than "Heath Bar Chips", which are too small. (36 to 48 biscotti) Happy biscotti baking! Susan Argyelan

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* Exported from MasterCook II *

CAPPUCCINO BISCOTTI

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Flour; unbleached -- all purp
1 cup Sugar
1/2 teaspoon Baking soda
1/2 teaspoon Baking powder
1/2 teaspoon -Salt
1/2 teaspoon Cinnamon
1/2 teaspoon Cloves -- ground
1/4 cup Espresso;strong brewed -- cold&
1 tablespoon Espresso;strong brewed -- cold
1 tablespoon Milk -- &
1 teaspoon Milk
1 large Egg yolk
1 teaspoon Vanilla
3/4 cup Hazelnuts; toasted -- skinned*
coarse
1/2 cup Chocolate chips semisweet

*To toast & skin hazelnuts, put in one layer in preheated 350F oven for 10 to 15 minutes or until they are colored lightly and skins blistered. Wrap the nuts in a kitchen towel and let them steam for 1 minute.
Rub the nuts in the towel to remove as much skin as possible and let them cool. In the bowl of an electric mixer fitted with the paddle attachment, blend the flour, the sugar, the baking soda, the baking powder, the salt, the cinnamon and the cloves until the mixture is combined well. In a small bowl whisk together the espresso, the milk, the yolk and the vanilla, adding the mixture to the flour mixture , beating until a dough is formed, and stir in the hazelnuts and chocolate chips. Turn out the dough onto a floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 12 inches long by 2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 350F oven for 35 minutes and let them cool on the baking sheet on a rack for about 10 minutes. Reduce the oven temperature to 300F. On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices , arrange the biscotti, cut sides down, on the baking sheet, and bake them for 5 to 6 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 32 BISCOTTI

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* Exported from MasterCook II *

CHEESE BISCOTTI

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Unsalted butter -- softened
1 tablespoon Sugar
2 large Eggs
1 cup Sharp cheddar cheese -- shred
2 1/4 cups All-purpose flour
1 1/2 teaspoons Baking powder
1/2 teaspoon Salt
1/4 teaspoon Ground red pepper

Heat oven to 325~. In large bowl with electric mixer at medium speed, beat butter, sugar and eggs and cheese until well mixed. Reduce mixer speed to low. Gradually beat in 1 cup flour, the baking powder, salt and red pepper. Beat in enough of the remaining flour until a soft dough forms. With a wooden spoon, stir in more flour until a stiff dough forms. Divide dough in half and place both halves about 3" apart on a lightly greased baking sheet. Shape each into a 9 1/2" log, about 1" high and 2" wide. Bake 30 minutes or until firm and olden brown. Remove logs from oven and reduce temperature to 300~. Transfer logs to a cutting board. While they are still warm, using a serrated knife, carefully cut each log diagonally into 1/2" thick slices. Arrange slices, cut sides down, on the baking sheet and bake 15-20 minutes or until slices are dried but not browned, turning over each slice once. Cool and store in airtight container.

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* Exported from MasterCook II *

Cherry Biscotti

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups All-purpose flour
1 cup Sugar
1/2 teaspoon Baking powder
1/2 teaspoon Salt
1/4 cup Butter -- cut in small pieces
1 cup Whole almonds -- coarse chop
1 cup Whole candied cherries
2 large Eggs -- slightly beaten
1/2 teaspoon Vanilla
1 tablespoon Milk (optional)

Preheat oven to 350 degrees. Grease large baking sheet. Combine flour, sugar, baking powder and salt in bowl. Cut in butter with pastry blender until coarse crumbs form. Stir in almonds and cherries. Stir in eggs and vanilla until well blended If mixture is crumbly dry, add milk. Divide mixture in half. On lightly floured surface, with floured hands, press dough together and shape into two 10-inch-logs. Flatten to 2-1/2-inch width. Place logs on prepared baking sheet. Bake in 350-degree oven for 30 to 35 minutes. With two spatulas, transfer logs to rack to cool for 20 minutes. With serrated knife, cut each log diagonally into 3/4-inch-thick slices. Return to baking sheet. Bake 15 minutes or until cookies are crisp and firm to touch. Transfer to rack to cool. Store in airtight container for up to 2 weeks. Family Circle 11/1/95 Adapted for MM by Norma Wrenn

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* Exported from MasterCook II *

CHERRY-ALMOND BISCOTTI

Recipe By : The New Dr. Cookie Cookbook
Serving Size : 40 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large Eggs
2 large Egg whites
1 cup Granulated sugar
2 teaspoons Almond extract
2 cups All-purpose flour -- unbleache
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Dried cherries -- coarsely cho
1/4 cup Almonds -- chopped

Preheat oven to 325 degrees; coat a cookie sheet with nonstick cooking spray. Beat eggs, whites, sugar and almond extract with an electric mixer until smooth. Add the flour, baking powder, baking soda and salt; beat until well mixed. Mix in the cherries and almonds. The dough will be sticky, but if it seems too sticky, add a few tablespoons of flour. Drop the dough by large spoonfuls along the baking sheet to form 2 vertical lines. The dough should be close together. With lightly floured hands, work these 2 lines to make 2 parallel rolls of dough lining each side of the cookie sheet. Leave plenty of room to spread between the rolls and on the sides of the cookie sheet. Each roll will spread during baking so that it is about 5 inches wide. Bake for 20 to 25 minutes, or until lightly browned and slightly firm to the touch. Take the rolls from the oven and reduce the temperature to 300 degrees. Cool the baked rolls of dough on the cookie sheets for 10 minutes. Using a serrated knife, cut each roll into 20 slices. Turn each slice on its side as it is cut. Bake the biscotti for 10 minutes.
Turn the slices onto their other sides and return to the oven for 10 to 20 minutes longer. The biscotti on the ends will be done after 20 minutes total. The rest of the slices may need the full 30 minutes. Watch carefully to avoid overbrowning. Cool on wire racks. Penny Halsey (ATBN65B).

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* Exported from MasterCook II *

CHOCOLATE ALMOND BISCOTTI

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Butter or margarine -- softene
1 1/4 cups Sugar
2 Eggs
1 teaspoon Almond extract
2 1/4 cups Flour
1/4 cup Unsweetened cocoa
1 teaspoon Baking powder
1/4 teaspoon Salt
1 cup Sliced almonds
Chocolate glaze (recipe foll
Vanilla glaze (recipe follow
Additional sliced almonds

Heat oven to 350 degrees. In a large mixer bowl, beat butter and sugar until well blended. Add eggs and almond extract; beat until smooth. In separate bowl, stir together flour, cocoa, baking powder and salt; blend into butter mixture, beating until smooth. (Dough will be thick.) Using a wooden spoon, work almonds into the dough.Divide dough into 2 equal halves. With lightly floured hands, shape each half into rectangular log about 2" in diameter, and 11" apart. Place on middle oven rack; bake 30 minutes, or until logs are set. Remove from oven; let cool on cookie sheet 15 minutes. Using serrated knife and a sawing motion, cut logs into 1/2" diagonal slices. Discard end pieces. Reposition oven racks so that they are in the top and middle positions. Arrange slices, cut sides down, close together on 2 cookie sheets. Place 1 cookie sheet on each rack; bake 8 to 9 minutes. Turn each slice over; switch the position of cookie sheets, and conyinue baking additional 8 to 9 minutes. Remove from oven; cool on cookie sheets. Dip ends of biscotti in Chocolate Glaze or drizzle over entire cookie. Drizzle Vanilla Glaze over Chocolate Glaze. Garnish with additional almonds, if desired. Makes about 2-1/2 dozen cookies.

CHOCOLATE GLAZE: In a small microwave-safe bowl, place 1 cup semi-sweet chocolate chips and 1 T. shortening; microwave at high (100%) 1 to 1-1/2 minutes, or until smooth when stirred. Makes about 1 cup glaze.

VANILLA GLAZE: In a small microwave-safe bowl, place 1/4 cup vanilla flavored milk chips and 1 t.
shortening; microwave at high (100%) 30 to 45 seconds, or until smooth when stirred. Makes about 1 cup glaze.

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* Exported from MasterCook II *

CHOCOLATE BISCOTTI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Flour
1/2 cup Sugar (or more)
1/2 cup Cocoa
2 teaspoons Flavoring (I used raspberry
Orange or almond would work
Nicely too)
2 Egg equivalents
3/4 teaspoon Baking powder
1/4 teaspoon Salt
Splash of liquor to match
Flavoring (I used Chambord)

Combine flour, sugar, cocoa, salt and baking baking powder. Separately, mix flavoring and eggs. Combine. Add splash of liquor or water as needed to have a sticky consi stency. If the mixture is too stiff, it won't spread out properly. Put this glob on a greased cookie sheet and arrange it into a log about 15 inch es long and 1 1/2 - 2" wide. Bake at 350 for 25 minutes. Remove from oven, let cool a few minutes, then slice diagonally into 1/2- 3/4" slices. I got 18 pieces from mine. Place the slices on their side and put back in the oven (300 degrees) for 15 minutes. Turn over and cook another 10-15 minutes. If you can afford the fat, a small drizzle of semisweet chocolate is wonderful on these when cooled. I used about 2 T. for all the cookies, which added about 6 g. fat to the recipe or 1/3 g. fat each one.

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* Exported from MasterCook II *

Chocolate Biscotti #2

Recipe By : OZBURN (HBWK07A)
Serving Size : 30 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Hazelnuts -- toasted
1/2 cup Butter
4 ounces Unsweetened chocolate
1/2 teaspoon Vanilla
3 Eggs -- separated
1 1/4 cups Sugar -- divided
3 cups All-purpose flour
1/2 teaspoon Baking powder
1 Egg white -- slightly beaten

Finely chop 1/2 cup of hazel nuts and coarsely chop the rest; set aside; in a double boiler, melt butter and chocolate; stir in vanilla and cool; beat eggs yolks with half the sugar until thick and pale; fold in cooled chocolate mixture; in a separate bowl, beat 3 egg whites, gradually adding remaining sugar until stiff; mix flour with baking powder and fold into liquid ingredients; fold in all the nuts; with lightly floured hands, form dough into a loaf about 1 1/2" wide and 10" long; place on a lightly greased baking sheet; brush dough with egg white; bake in a preheated 350~F for 45 minutes, or until dough is set; remove loaf from baking sheet and cut on the diagonal into 1/2" slices; place slices on baking sheet, return to oven and toast 5 to 8 minutes on each side, or until slightly dry.

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* Exported from MasterCook II *

CHOCOLATE BISCOTTI FILLING

Recipe By : WALDINE VAN GEFFEN VGHC42A
Serving Size : 1 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Env unflavored gelatin
1/4 cup Cold water
1 1/2 cups Heavy whipping cream
1 cup Semisweet chocolate -- melt
2 Eggs
1 teaspoon Vanilla

In bowl soak gelatin in cold water. Bring 1 cup heavy whipping cream just to boil, then add to gelatin and blend well. Add melted chocolate to gelatin mixture and mix well. Set aside In separate bowl combine eggs, 1/2 cup remaining cream and vanilla. Add egg mixture to gelatin mixture and combine thoroughly. Let pudding mixture cool before using.

Here you go. I hope you enjoy.