INGREDIENTS

INSTRUCTIONS

Bruschetta - These recipes are from an Italian cooking class...  Crisp
and crunchy, sort of biscotti like. Intense hazelnut flavor.  Easy to
make, can refrigerate dough for 10 days or freeze for a  month. They
keep ten days after baking (but not in MY house!).  In the large bowl
cream the butter with an electric mixer at med. low  speed until
smooth, about one minute. Beat in sugar at med. speed  until well
combined and slightly fluffy, scraping down the sides of  the bowl. Add
the eggs, one at a time, mixing until well combined.  Lower speed, add
the whole nuts all at once, then add the flour  gradually. Mix just
until thoroughly blended. Some of the nuts will  remain whole, which
gives a nice mosaic pattern to the finished  cookies.  Divide dough
into four equal portions. With floured fingertips, form  each portion
into a rectangular brick 10 inches long, 2 inches wide,  and 3/4 inch
high. Wrap each in plastic and refrigerate until firm,  for at least 4
hours. It is important to refrigerate for this length  of time because
the nuts absorb some of the moisture, making it easy  to slice uniform
cookies without the nuts breaking. Using a sharp  knife, cut 3/8 inch
thick slices and place them, cut side down, 1/2  inch apart on a baking
sheet. Bake, one sheet at a time, for just 8  minutes. The cookies'
surface will be dull, not shiniy. Remove baking  sheet from the oven
and turn cookies over with a metal spatula.  Return to oven and bake
about 7 to 10 minutes more or until pale  golden and crisp. Remove with
a metal spatula to a wire rack to cool.  Stack in an airtight metal
container and store at room temp. up to  ten days.  Posted to FOODWINE
Digest 13 Mar 97 by Nancy Brandt  <Nancy.Brandt@UCOP.EDU> on Mar 14,
1997

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