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Filled Biscotti

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Cookie 12 Servings

INGREDIENTS

3 1/2 c Flour
1 c Sugar
1/2 c Softened butter
2 ts Baking powder
1/2 ts Grated lemon rind
1/2 ts Salt
2 Eggs
2/3 c Sugar
3 tb Cornstarch
1/4 ts Salt
2 c Milk
3 Egg yolks -or-
2 Whole eggs
1 tb Butter
1 ts Vanilla extract
1 ts Almond extract (optional)

INSTRUCTIONS

VANILLA CREAM
Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly Harmless)
Janet Morrissey
From: stanley@tekig5.pen.tek.com (Stanley J Sylvester)
This is the recipe for my mother's type of biscotti:
Blend everything in large bowl and mix.  Roll out on floured board and cut
with a four inch water glass.  Make 12 circles.  Line greased cupcake pan
with the 12 circles. Fill each cup with pastry cream (below). Top each with
another circle cut with a 3 inch glass--make sure the cake is sealed. Bake
20 to 25 minutes at 375... Let cool completely in pan.
This is my mom's cream-puff cream.  It's just a sweet, vanilla cornstarch
pudding.  I'm giving you the microwave recipe, because otherwise it takes
an eternity of stirring on the stove, after which your arm will fall off.
If you choose to cook it that way, make sure you keep the heat low while
you're waiting for the stuff to thicken, and never ever stop stirring, or
the cream will stick to the bottom and burn and then you will have a
million nasty little brownish-black flecks throughout your pudding, which
will do absolutely nothing for the texture.
VANILLA CREAM: In microwave bowl, mix sugar, cornstarch and salt.  Add a
fraction of 2 cups milk, a little at first to make a smooth paste, then the
rest until the mixture is smooth.  Microwave this at high for 8-9 minutes,
stirring every 2 min until the stuff is smooth and thickened.  Meanwhile,
put 3 egg yolks (or two whole eggs) into another bowl and beat them
slightly. Quickly stir half of the hot milk mixture into eggs, and then add
the new egg mixture to the origianl milk mixture. Microwave at high 1 to 2
min until mixture is thick and glossy. Add butter, vanilla extract and,
optionally, for extra flavor, almond extract. Let cream cool before adding
to cupcakes or creampuffs. If you're eating it by itself, it's great while
it's still warm.
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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