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1. Mixing Biscotti Dough in a Bread Machine

2. Cakelike Almond Biscotti

3. Layered Chocolate-Coconut Biscotti

4. Orange Cranberry Nut Biscotti

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

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Making Your Own Biscotti and Dunking Delights

Authors: DONA Z. MEILACH

Date: October 1996

ISBN: 0517704951

Publisher: Crown

Hardcover

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These cakelike biscotti are wonderful for dipping into dessert fondues. They are easier to bite into than the harder
cookies and good for snacking without dipping, too.

Yields about 2 dozen biscotti

• 1/4 cup (1/2 stick) unsalted butter or margarine

• 1/2 cup almond paste

• 1/2 cup sugar

• 2 large eggs

• 1/2 teaspoon lemon extract

• 1/2 teaspoon vanilla extract

• 1 tablespoon finely diced lemon zest (peel)

• 3 cups unbleached or all-purpose flour

• 1/2 teaspoon baking powder

• 1/8 teaspoon salt

• 1 cup toasted sliced almonds

1. Beat together the butter, almond paste, and sugar until creamy. Mix in the eggs, then the lemon and vanilla extracts and lemon peel. Add the flour, baking powder, and salt and blend until smooth. Fold in the almonds.

2. Divide the dough in half and shape on a lightly greased baking sheet into two logs about 4 inches wide and 3/4 inches high. Place them 2 inches apart. Bake in a 350-degree oven for 25 minutes or until they are lightly puffed and browned. Cool for 10 minutes. Transfer to a cutting board and cut each log diagonally into 3/4-inch slices. Place the slices cut side down on a baking sheet. Toast each side in a 275-degree F oven for 10 minutes or until golden brown. Cool.

More From This Book:

1. Mixing Biscotti Dough in a Bread Machine

2. Cakelike Almond Biscotti

3. Layered Chocolate-Coconut Biscotti

4. Orange Cranberry Nut Biscotti

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