| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cookie | 40 | Servings | |
INGREDIENTS
| 4 1/2 | c | All-purpose flour |
| 3/4 | c | Sugar |
| 2 | ts | Salt |
| 1 | tb | Double-acting baking powder |
| 1 | c | Sunflower or vegetable oil |
| 1 | c | Full-bodied red wine |
INSTRUCTIONS
Newsgroups: rec.food.recipes From: [email protected] (Mostly Harmless) Janet Morrissey From: Terri Huggett <[email protected]> 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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