I have tweaked my biscotti recipe, and I think it is ready for external
review.

Preheat oven to 375 (400 for 4000 feet and above)
Mix together

2 1/2 cups flour
1 cup brown sugar
3 eggs
3 Tbsp butter
3 tsp vanilla extract
1/8 tsp salt
3/8 tsp baking soda
1 tsp baking powder
zest of 1 lime

Knead, adding sufficient flour until no longer sticky, then add and
knead in thoroughly

1 cup raw unsalted nuts (almond, pinon, hazelnuts preferred)
2/3 cup chopped dried fruit (apricot, cherry, sweetened cranberry, etc.)

Roll into 1 1/2 inch diameter logs and place on baking sheet with about
1 inch between them. Flatten to 3/4 inch, place in oven near the top for
25 minutes or until golden brown. Remove from oven, let sit a couple
of minutes, then slice diagonally into 3/4 inch cookies. Place on baking
sheet cut side up, return to oven for 7 minutes.

Serve with espresso or cappuccino, or along with poached pears and
brandy, Armagnac, cognac, port or sherry:

Slice in half and core 2 firm but ripe pears. Heat to boiling 1/2 bottle
of cheap but drinkable muscat wine (Sutter home, for example) with a few
strands of saffron, and reduce to 1/2 its volume. Reduce heat to a
simmer, and place pears cut side down in pan, cooking covered for 5
minutes. Turn over and cook covered two minutes more. Remove pears and
arrange on plates. Add honey to remaining liquid to taste, reduce to
almost a syrup, then pour over pears. Top with pinon nuts, arrange a
couple of biscotti on the plates.

--
Sir Baldin Pramer, R.P.A.

I'll be making biscotti soon- these sound good. I'll give them a try.
Lime... hmmm.

On Sat, 19 Mar 2005 11:04:37 -0700, Baldin Pramer
> wrote:

>I have tweaked my biscotti recipe, and I think it is ready for external
>review.
>
>Preheat oven to 375 (400 for 4000 feet and above)
>Mix together
>
>2 1/2 cups flour
>1 cup brown sugar
>3 eggs
>3 Tbsp butter
>3 tsp vanilla extract
>1/8 tsp salt
>3/8 tsp baking soda
>1 tsp baking powder
>zest of 1 lime
>
>Knead, adding sufficient flour until no longer sticky, then add and
>knead in thoroughly
>
>1 cup raw unsalted nuts (almond, pinon, hazelnuts preferred)
>2/3 cup chopped dried fruit (apricot, cherry, sweetened cranberry, etc.)
>
>Roll into 1 1/2 inch diameter logs and place on baking sheet with about
>1 inch between them. Flatten to 3/4 inch, place in oven near the top for
> 25 minutes or until golden brown. Remove from oven, let sit a couple
>of minutes, then slice diagonally into 3/4 inch cookies. Place on baking
>sheet cut side up, return to oven for 7 minutes.
>
>Serve with espresso or cappuccino, or along with poached pears and
>brandy, Armagnac, cognac, port or sherry:
>
>Slice in half and core 2 firm but ripe pears. Heat to boiling 1/2 bottle
>of cheap but drinkable muscat wine (Sutter home, for example) with a few
>strands of saffron, and reduce to 1/2 its volume. Reduce heat to a
>simmer, and place pears cut side down in pan, cooking covered for 5
>minutes. Turn over and cook covered two minutes more. Remove pears and
>arrange on plates. Add honey to remaining liquid to taste, reduce to
>almost a syrup, then pour over pears. Top with pinon nuts, arrange a
>couple of biscotti on the plates.
>
>--
>Sir Baldin Pramer, R.P.A.
>

Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue wrote:
> I'll be making biscotti soon- these sound good. I'll give them a
try.
> Lime... hmmm.

Dip each partway into dark chocolate.

Sheldon

On Sat, 19 Mar 2005 22:40:23 GMT,
(AlleyGator) wrote:

>"Sheldon" > wrote:
>
>>
>>Curly Sue wrote:
>>> I'll be making biscotti soon- these sound good. I'll give them a
>>try.
>>> Lime... hmmm.
>>
>>Dip each partway into dark chocolate.
>>
>>Sheldon
>>
>Oh, yeah.

I second that!

Sue(tm)
Lead me not into temptation... I can find it myself!

"Sheldon" > wrote:

>
>Curly Sue wrote:
>> I'll be making biscotti soon- these sound good. I'll give them a
>try.
>> Lime... hmmm.
>
>Dip each partway into dark chocolate.
>
>Sheldon
>
Oh, yeah.

Baldin Pramer > wrote:

>I have tweaked my biscotti recipe, and I think it is ready for external
>review.
I'll just throw ours in. Although, I must admit, we use the 3
extracts in closer to tablespoon amounts than teaspoon.
3 cups flour
2 tsp baking powder
1/2 tsp salt
4 beaten eggs
1 cup sugar
1/2 cup melted and cooled butter
2 tsp REAL vanila extract
1 tsp almond extract
2 tsp anise extract
1/4 cup sliced or slivered almonds, toasted with a little butter
Combine flour, baking powder and salt. Beat in eggs, sugar , butter
and the extracts. Fold in the almonds. Spread 1/2 the batter onto a
non-ctick cookie sheet into a 12-inch long by 3-inch wide by 1/2 inch
tall loaf. Repeat with the other half. Bake at 350 F for 20 minutes
or until edges start to brown a little. Place on rack, cool 10
minutes. Cut across each loaf into 1/2 inch diagonal slices. Place
back on cookie sheets and return to oven for about 12 minutes, or
until top browns a little. Turn all over and bake another 5 or 10
minutes until they are browned. Put back on rack and let cool
completely. Dentures are not suggested.