| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
30 |
Servings |
INGREDIENTS
| 1/2 |
c |
Almonds; whole toasted |
| 1/3 |
c |
Butter; sweet |
| 3/4 |
c |
Sugar; granulated |
| 2 |
|
Eggs; large |
| 1 |
ts |
Vanilla extract |
| 3 |
ts |
Lemon zest |
| 2 1/4 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Fresh rosemary; finely chopped |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Date: Fri, 14 Jun 1996 11:44:22 -0500
From: TeAntae Turner <tturner@GRAPHSOFT.COM>
Source: The Disney Institute, From Culinary Techniques: Herbs
Cream butter and sugar together. Add in eggs, vanilla, lemon zest,
rosemary, salt, and baking powder. Add in flour one cup at a time. Pat into
2 loaves approximately 1-inch high and 2-inches wide. Bake at 325'F for 25
minutes or until golden brown. Remove from oven and slide off the baking
pan onto a cutting board. Cut loaves into 1/2-inch thick slices and place
them back onto the baking pan laying on their side. Return baking pan to
the oven and bake another 10 minutes or until crisp.
NOTE: For orange/basil biscotti substitute orange zest and fresh chopped
basil.
EAT-L DIGEST 13 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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