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Showing posts with label Biscotti. Show all posts
Showing posts with label Biscotti. Show all posts

Saturday, April 30, 2011

A friend stopped by

Right in the middle of a long computer glitsch session

Karen brought Tulips from her garden, Biscotti cookies she baked yesterday, Choke Cherry Preserves  (hers are the most delicious) and Parsnip seeds for my garden.

Wishing you a good friend, just when you need one.

Have a great weekend, my dear  blogging friends


Friday, October 16, 2009

Biscotti di Noce

Most often, Italians prefer fresh fruit accompanied by an excellent cheese for desert. The exception is the biscotti or twice-baked bread.

Here is an authentic recipe for this delectable little cookie. Sometimes, after the biscotti is baked, I will dip either end of the cookie into a fine dark and melted chocolate.

1 cup blanched whole almonds
1/2 cup of hazelnuts
4 cups all-purpose flour
2 tsp baking powder
pinch of salt
1/2 cup almond meal
1/2 cup hazelnut meal
5 eggs
1 stick unsalted butter (melted and cooled)
2 cups sugar
1 tb finely grated lemon zest

Preheat oven to 375 degrees. Toast almonds and hazelnuts separately for 10 minutes each. Rub hazelnuts inside a kitchen towel to remove most of the skin.

Add hazelnuts to the remaining whole almonds and chop coarsely.

Reduce oven to 350 degrees.

Butter 2 large cookie sheets.

Combine all dry ingredient (except sugar).

In large bowl whisk eggs until frothy. Stir in butter, sugar and lemon zest.

Stir in flour and nut mixture until well blended. Dough should be sticky, if too dry add a little milk.

With slightly wet hands shape dough into 4, 12x3 inch logs and place about 4 inches apart on cookie sheet. Bake 25 minutes or until firm in the center (or golden brown).

Let cool slightly. Do not turn off oven.

Slide the logs onto a cutting board and cut diagonally into half inch slices. Stand slices on edge. Return to oven and bake until brown or about 20 minutes. Cool on wire rack.