It is called Biscotti With Almonds and Raisins.
----- Original Message -----
From: "Gerry Leary" <[email protected]>
To: <[email protected]>
Sent: Sunday, December 04, 2011 6:03 AM
Subject: Re: [CnD] 8 Ounces unsalted butter -- 2 sticks
What is this called?
----- Original Message -----
From: "Marilyn Deweese" <[email protected]>
To: <[email protected]>
Cc: <[email protected]>
Sent: Saturday, December 03, 2011 4:50 PM
Subject: [CnD] 8 Ounces unsalted butter -- 2 sticks
8 Ounces unsalted butter -- 2 sticks
1 1/2 Cups sugar
3 Tablespoons orange rind -- finely grated
2 Tablespoons vanilla extract -- pure vanilla
6 Cups all-purpose flour
1 Tablespoon baking powder
1 Teaspoon salt
6 eggs -- beaten
1/4 Cup amaretto
2 Cups almonds, blanched -- toasted,sliced
2 Cups chocolate chips -- or pieces
Preheat oven to 350 degrees. In an electric mixing bowl,
combine butter, sugar, orange peel and vanilla; beat until
light and creamy. Sift together the dry ingredients. With
the mixer on slow, add dry ingredients to butter mixture and
mix until thoroughly combined. Slowly add eggs and
amaretto. Add almonds and chocolate just until combined.
Remove dough to a floured surface and form into two flat
logs about 4 inches wide and the length of your cookie
sheet. Lay the logs onto buttered sheets and place on lower
rack of the oven. Bake until lightly browned, about 45
minutes.
Remove to a rack to cool. With a serrated knife, cut the
loaves into half-inch slices, placing the cut slices flat
on the cookie sheet. To make crisp, return them to the
lower rack of the oven and cook until golden, 15-20 minutes.
Remove the slices to a wire rack to cool then store in an
airtight container. Use a decorative tin for gift giving.
NOTE: If the biscotti lose their crispness, repeat the
crisping stage.
Jo Anne Merrill, recipe from the San Diego Union 9/1/93
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