| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Biscotti |
36 |
Servings |
INGREDIENTS
| 3/4 |
c |
Crisco (shortening) |
| 1 |
c |
Sugar |
| 5 |
sm |
Or 4 large eggs |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Lemon extract |
| 2 |
ts |
Whiskey |
| 5 |
c |
Flour (up to 5-1/2) |
| 1/2 |
ts |
Salt |
| 4 |
ts |
Baking powder |
| 1 |
md |
Size box raisins; chopped or ground |
| 3/4 |
c |
Sugar |
| 1 |
md |
Size pkg. pitted dates; cut up or slivered |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
FILLING
Dough: Cream shortening, sugar and eggs until lemon colored. Add vanilla
extract and whiskey. Fold in flour, salt and baking powder. Refrigerate
overnight. Flour should be added as needed to make tender (greasy) dough.
That comes clean from bowl. Shape into 1/2 pound balls (6 or 7). Roll in
rectangle. Spread with filling (may add ground nuts). Roll gently. Flatten
top slightly. Bake at 350 degrees until lightly browned. May crack on top.
Frost with 1/2 box powdered sugar, small egg white and juice from half
lemon. Filling: Add ingredients in saucepan with water just to cover. Heat
slowly; allow to simmer. Stir to form thick paste. If it dries out, add a
little more water. Let cool; add lemon juice.
Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium
Posted to MC-Recipe Digest V1 #920 by Dianne Weinsaft <dee@ncsi.net> on Nov
24, 1997
A Message from our Provider:
“The real God: don’t settle for substitutes”