| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies, Ethnic | 1 | Servings | |
INGREDIENTS
| 3 | c | Flour |
| 1/8 | ts | Salt |
| 2 | ts | Almond or anise extract |
| 1 | c | Sugar |
| 2 1/2 | ts | Baking powder |
| 3 | lg | Eggs |
| 2/3 | c | Butter or margarine |
| 1/2 | ts | Lemon peel |
INSTRUCTIONS
Preheat oven to 375 F. Grease a large baking sheet and set aside. Thoroughly stir together flour, baking powder,salt and lemon peel. In large bowl, combine butter and sugar and beat until well blended. Add eggs and extract and beat until light and fluffy. Beat in half the dry ingredients. Stir in remaining dry ingreients with wooden spoon. Divide dough in half. Shape each half into a smooth, evenly shaped log, about 12 inches long.(place in wax paper and roll back and forth to make it easy). Unroll onto baking sheet, spacing them as far apart as possible. Press down logs to flatten slightly . Place in the center of the oven and bake for 25 minutes or until lightly browned. Remove from oven and let cool, then cut logs into 1/2 inch slices,using a sharp knife. Lay slices flat on baking sheet, return to oven and toast 5-7 minutes. Turn slices o ver and bake 4-5 minutes longer on second side.(the longer the baking time, the crisper the biscotti) Remove from oven onto wire racks to cool. Store in airtight container for up to 2 weeks. Can be frozen. Posted on *Prodigy's Food and Wine Bulletin Board by Marie Arico (CWJS00A) and formatted by GNFK05B. Posted to EAT-L Digest 22 October 96 Date: Wed, 23 Oct 1996 11:32:40 -0500 From: Connie Anderson <connie@USA.NET>
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”