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CATEGORY CUISINE TAG YIELD
Vegetables Cookie 40 Servings

INGREDIENTS

4 1/2 c All-purpose flour
3/4 c Sugar
2 t Salt
1 T Double-acting baking powder
1 c Sunflower or vegetable oil
1 c Full-bodied red wine

INSTRUCTIONS

Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly
Harmless) Janet Morrissey  From: Terri Huggett <huggett@sequent.com>
From November 1987 issue of Gourmet, article on Biscotti. In a large
bowl combine well 4 cups of the flour, the sugar, the salt, and the
baking powder and make a well in the center.  Pour in the oil and the
wine, combine the mixture, incorporating the flour mixture gradually,
until it forms a soft dough, and knead in enough of the remaining 1/2
cup flour to keep the dough from sticking. Divide the dough into 40
pieces, roll each piece into a 5-inch rope, and form the ropes into
rings, pinching the ends together firmly. Bake the rings 2 inches
apart on baking sheets the upper third of a preheated 350F oven for  20
minutes. Reduce the heat to 300F and bake the biscuits for 15 to  20
minutes m, or until they are golden. Let the bis on racks and  store
them in airtight containers. Makes 40 biscotti.  REC.FOOD.RECIPES
ARCHIVES  /COOKIES  From rec.food.cooking archives.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 114
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 0mg
Sodium: 153.2mg
Potassium: 15.2mg
Carbohydrates: 14.6g
Fiber: <1g
Sugar: 3.8g
Protein: 1.5g


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