| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cookies |
45 |
Servings |
INGREDIENTS
| 7 |
c |
Flour |
| 2 1/4 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 4 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 1/2 |
c |
Butter; softened |
| 4 |
lg |
Eggs; beaten |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
Milk |
| 1 |
c |
Raisins |
| 1 |
c |
Nuts; finely chopped |
INSTRUCTIONS
1) Sift flour, sugar, salt, baking powder and soda. Add butter and mix like
pie dough.
2) Make a well and put eggs into it. Add flavoring and knead. Dough should
be medium soft. Add enough milk to make a soft dough (if too soft, add
flour 2 tbsp at a time)
3) Form a rope 18" long, 1/2" thick to fit cookie sheet.
4) Bake at 325 degrees, 45 to 50 min. Cut while still hot and brown under
broiler on both sides.
NOTE: Bake until loaves are just pink. Then slice and lightly toast. If you
do this, they will be soft. Toast longer for harder biscotti. Typed by Lynn
Thomas dcqp82a. Recipe from Shirley Rosa. Lynn's notes: This is our family
recipe for biscotti. When I want a harder biscotti to dip into coffee, I
bake the cut slices a little longer. Store them in an airtight container
and they last for weeks.
Recipe by: Shirley Rosa Posted to TNT - Prodigy's Recipe Exchange
Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Aug 12, 1997
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