Recipe#8033

Title: Biscotti 12

Newsgroups: rec.food.recipes 
 From: sgetgood@bilbo.iii.net (Susan Getgood) 
 Subject: COLLECTION: Biscotti (3) 
 Message-ID: <199509110235.WAA20419@nic.iii.net> 
 Date: Mon, 11 Sep 1995 16:24:10 GMT 

Almond Biscotti
 Makes about 30
 1/3 cup unsalted butter
 2 cups all purpose flour
 2/3 cup sugar
 2 eggs
 2 tsp. baking powder
 1 tsp vanilla
 1-1/2 cups slivered almonds or hazelnuts, finely chopped
 1 egg yolk (optional)
 1 TBSP milk or water
 1 cup milk chocolate or semisweet chocolate pieces
 2 TBSP shortening
 In a mixing bowl, beat butter on medium speed 30 seconds or till softened.
 Add 1 cup of the flour, sugar, eggs, baking powder and vanilla. Beat till
 combined. Stir in remaining flour and nuts. Divide dough in half. (Can be
 done in processor). 
 Shape each portion into a 9-inch log (should be about 2 inches wide.)
 Place about 4 inches apart on lightly greased cookie sheet. For a shinier
 appearance, stir together egg yolk and milk/water; brush onto logs. Bake
 in 3750F oven for 25 minutes. Cool on the cookie sheet for 1 hour. 
 Cut each log diagonally into 1/2-inch slices. Lay slices, cut side down,
 on an ungreased cookie sheet. Bake in 325F oven for 8 minutes. Turn slices
 over; bake 8-10 minutes more or until dry and crisp. Cool on wire rack. 
 In a double boiler, heat chocolate pieces with shortening over low heat
 till melted, stirring occasionally. Dip one end of cooled cookie in
 chocolate; dry cookies on rack until chocolate sets up. 
 Almond-Apricot Biscotti
 Makes about 40
 These are my very favorite cookie. Bar none. 
 2-3/4 cups sifted all purpose flour
 1-1/2 cups sugar
 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
 2-1/2 tsp. baking powder
 1 tsp salt
 1 tsp ground ginger
 3-1/2 oz. white chocolate, cut into pieces
 1-2/3 cups whole almonds toasted
 2 large eggs
 1/4 cup plus 1 TBSP apricot flavored brandy
 2 tsp almond extract
 1 6-ounce package dried apricots, diced
 Line large cookie sheet with foil. Butter and flour foil. Combine first 6
 ingredients in processor. Process until fine meal forms. Add white
 chocolate and process until finely chopped. Add toasted almonds and chop
 coarsely, using 6-8 on/off turns. Beat eggs, brandy and extract to blend
 in large bowl. Add flour mixture and apricots and stir until moist dough
 forms. 
 Drop dough by spoonfuls in three 12-inch long strips on prepared sheet.
 Moisten fingertips and shape each dough strip into 2-inch wide log.
 Refrigerate until dough is firm, about 30 minutes.
 Position rack in center of oven and preheat to 350F. Bake until logs are
 golden, about 30 minutes. Transfer sheet to rack and cool completely. 
 Reduce heat to 300F. Cut logs from sides of pan if necessary. Transfer to
 work surface. Using heavy sharp knife, cut each log crosswise into
 3/4-inch wide slices. Arrange half of cookies cut side down on cookie
 sheet. Bake 10 minutes. Gently turn cookies over and bake 10 minutes
 longer. Transfer cookies to racks. Repeat baking with remaining cookies.
 Cool cookies completely. (Can be prepared 2 weeks ahead; store in airtight
 container at room temperature.)
 Cornmeal and Anise Biscotti
 makes about 4-1/2 dozen
 1-1/4 cups toasted almonds (about 5 ounces)
 1/2 cup (1 stick) unsalted butter, room temperature
 1 cup sugar
 2 eggs
 1 TBSP anisette liqueur
 1-1/2 tsp baking powder
 1/2 tsp salt
 2-1/4 cups (about) all purpose flour
 1/2 cup coarse yellow cornmeal
 1-1/2 TBSP aniseed
 Preheat oven to 325F. Butter 2 cookie sheets. Coarsely chop 1/4 cup
 almonds. Using electric mixer, cream butter with sugar in large bowl just
 until combined. Beat in eggs, liqueur, baking powder and salt. Stir in 2
 cups flour, cornmeal, then whole and chopped almonds and aniseed. If dough
 is sticky, mix in enough of the remaining 1/4 cup flour by tablespoons to
 form smooth dough. 
 Shape dough into four 2-inch wide, 3/4-inch thick logs. Transfer to
 prepared cookie sheets, spacing evenly. Bake until pale golden on
 edges,about 35 minutes. Transfer logs to racks and cool 10 minutes.
 Maintain oven temperature. Place logs on work surface and cut diagonally
 into 1/2-inch thick slices. Arrange slices cut side down on cookie sheets.
 Bake until very light brown, about 10 minutes. Transfer biscotti to rack
 and cool completely. (Can be prepared 1 week ahead. Store in airtight
 container at room temperature. DO NOT FREEZE)