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Book Description Thanks to biscotti, dunking has become socially acceptable. These long, dry, semihard cookies with curved tops and flat bottoms are especially designed for dunking. Their unique texture and taste are perfect for absorbing coffee, tea, punch, wine, or soup.Biscotti date all the way back to Columbus's time when an Italian baker served them with Tuscan wines. From there the idea spread throughout Italy and nearby countries Making Your Own Biscotti and Dunking Delights Authors: DONA Z. MEILACH Date: October 1996 ISBN: 0517704951 Publisher: Crown Hardcover |
Mixing Biscotti Dough in a Bread Machine
Recipe from: Making Your Own Biscotti and Dunking Delights by DONA Z. MEILACH Cookbook Heaven at Recipelink.com Mixing biscotti dough in a bread machine is easy and fast, and cleaning up is oh, so quick, It doesn't matter what size machine you have, a 1 -pound, 1 1/2 or 2-pound. You only mix the ingredients in the pan during the first part of the dough or manual cycle. Combine the dry ingredients in a large measuring cup so they are ready to pour into the pan as mixing continues. Keep the top open and add ingredients while the paddle is going, being careful to not spill any into the baking chamber.
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