| 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
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“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”