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.
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