| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Cookies, Sliced, Ellen, Italian | 48 | Servings |
INGREDIENTS
| 2 1/4 | c | All-purpose flour; unbleached |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground white pepper |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground ginger |
| 1 | c | Sugar |
| 2 | lg | Eggs + 2 yolks * |
| 1/2 | ts | Vanilla extract |
INSTRUCTIONS
1. Sift first 8 ingredients together in a small bowl. 2. Whisk sugar and eggs to a light lemon color; stir in vanilla extract. Sift dry ingredients over egg mixture, then fold in until dough is just combined. 3. Follow steps 3 and 4 in Lemon-Anise Biscotti recipe. Variation: Macerate 3/4 cup currants, chopped raisins, or dates in 1/4 cup brandy or marsala for at least 1 hour. Drain and fold into the dough in step 2, adding a teaspoon or so of the macerating liquid to the dough. *May substitute 3 whole eggs for the 2 eggs and 2 yolks Recipe by: Cook's Illustrated #6 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rainbow225@aol.com on Aug 14, 1997
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”