• 2/12 Nat Biscotti Day - 1

    From Dave Drum@1:3634/12 to All on Fri Feb 10 11:31:00 2023
    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're
    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.

    I have all my family's Italian recipes on a floppy and I
    can download them onto TKL for you anytime. - Gail Raphael

    From: http://www.recipelink.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "But are they made from real Girl Scouts?" -- Wednesday Addams
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to All on Sun Feb 11 13:59:00 2024
    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.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)