| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs beaten |
| 1/2 |
c |
Crisco oil |
| 1 |
c |
Sugar |
| 2 |
tb |
Sweet wine; brandy or liqueur |
|
|
Fresh or dried orange or lemon peel |
| 2 |
ts |
Vanilla extract; or extract of your choice |
| 1 |
tb |
Baking powder |
| 3 |
c |
Flour |
| 1 |
c |
Chips and/or nuts; (up to 2) |
INSTRUCTIONS
Preparation time 10 minutes, Baking time at least 1 hour Pareve unless you
use dairy chocolate chips or butterscotch chips
Mix all ingredients except flour. Then mix in the flour. Fold in chips and
or nuts. Oill spray 2 insulated cookie sheets and oil your hands. Mold half
of the dough into a long oval and place on the cookie sheet on the
diagonal. Repeat with other half of the dough. Bake in preheated 350 oven
until golden brown. Cool about 10 minutes then slice. Lay each slice on its
side, then bake again until the cut side is golden too.
Our favorite is pecan with cognac or Grand Marnier in the dough. Finished
slices may be chocolate dipped too.
To make chocolat biscotti, add 1/2 cup good quality cocoa like Ghiardelli
sweetened chocolate powders (they're pareve too). Add extra liqueur, like a
chocolate based one or an extra egg to moisten the cocoa. Chopped hazelnuts
are the best in the dough. ENJOY!
Posted to JEWISH-FOOD digest Volume 98 #014 by Lenorevp <Lenorevp@aol.com>
on Jan 7, 1998
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