Subj : 2/12 Nat Biscotti Day - 1
To   : All
From : Dave Drum
Date : Sun Feb 11 2024 14:03:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Biscotti Di Cioccolati
 Categories: Cookies, Chocolate, Citrus, Nuts
      Yield: 48 Cookies
 
      3 lg Eggs
    1/2 c  Oil
      1 c  Granulated sugar
    1/2 ts Vanilla *
      2 tb Grated orange rind
  2 1/2 c  A-P flour
      2 ts Baking powder
        pn Salt
    1/2 c  Cocoa powder
    1/2 c  Whole filberts (hazelnuts),
           - almonds or pine nuts;
           - toasted and chopped (opt)

MMMMM--------------------------GLAZE #1-------------------------------
      1 c  Confectioner's sugar
      3 ts Milk
      3 ts Lemon juice

MMMMM--------------------------GLAZE #2-------------------------------
      6 oz Semi-sweet chocolate; melted

MMMMM-------------------------EQUIPMENT------------------------------
      1 md Mixing bowl
      1 lg Mixing bowl
      2    (to 3) baking sheets
      1    Wooden cutting board
 
  * you may substitute another flavour such as orange or
  rum
  
  Set oven @ 350ºF/175ºC.
  
  In a large mixing bowl, whisk together the eggs, oil,
  sugar, vanilla, orange zest and nuts.
  
  In a medium mixing bowl, whisk together flour, baking
  powder, salt and cocoa powder.
  
  Gradually mix the flour mixture into the bowl with the
  eggs and using a fork, incorporate the flour until you
  have a dough. The consistency should be sticky and oily.
  
  Form the dough into two loaves, about 2" wide x 1" thick.
  Place on greased baking sheets and bake loaves about 20
  minutes or until a toothpick inserted in the center comes
  out clean.
  
  Remove from oven and set aside to cool.
  
  Place a loaf on the wooden cutting board and using a very
  sharp knife, slice across the log diagonally making 1/2"
  wide biscuits.
  
  Cut the loaf as you would slice a long loaf of French or
  Italian bread.
  
  Return the biscuits to the baking sheet, laying them flat.
  Bake again for about 15 minutes per side, or until they
  are lightly toasted. Remove from oven and set aside to
  cool.
  
  Place chocolate into either a double boiler or in a
  microwave safe bowl to melt, being careful not to over
  cook it. If the melted chocolate becomes too thick &
  unmanagable, stir in a little butter, a teaspoon at a
  time, until it's creamy again.
  
  Place biscuits on wax paper and using a spoon, drizzle
  them with glaze or melted chocolate in a zig-zag
  pattern.
  
  Gail Raphael's Family Cookbook
  
  From: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It's a lot cheaper to borrow money than to marry for it.
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