Recipe#8049

Title: Biscotti 28

From: Jenn audacity@teleport.com 
 Newsgroups: rec.food.recipes 
 Subject: Hazelnut Biscotti & Cookies 
 Date: 30 Apr 1998 22:01:03 -0600 
 Message-ID: <3.0.5.32.19980428174242.007bbc00@mail.teleport.com> 

4 cups flour
 2 cups sugar
 2 teaspoons baking powder
 6 eggs
 4 tablespoons Frangelico (hazelnut liquer, 50 mL (one airline-size bottle)
 2 teaspoons vanilla extract
 2 teaspoons almond extract
 2 1/4 cups slivered almonds or chopped roasted hazelnuts
 Note: If you wish to change the flavour of your biscotti and cookies,
 simply experiment with different liquers and extracts. And don't
 worry about the liquer, the liquer bakes off, and pre-cooking each
 cookie has about 1 mL liquer, so there's very little.
 Preheat oven to 350. Mix dry ingredients, except nuts, in a bowl.
 In a seperate bowl, mix together liquids. Mix the liquids into dry
 ingredients until dough is stiff. Stir in nuts, reserving 1/4 cup.
 For Biscotti: Seperate dough into two equal halves. Take a baking
 pan and butter it well. Take each half and form it into a log on
 a baking sheet.  Place the other half on another well buttered
 baking sheet. Sprinkle remaining nuts on biscotti and pat in. Bake
 for 25 minutes. Let cool completely. Slice diagonally into 1 inch
 wide peices, place back on cooking sheet, on their sides. Bake
 another 15-20 minutes. Store in a tight tin and they'll stay a few
 weeks ago.
 For Cookies: Butter a mini muffin pan. Place about one tablespoon
 of dough into each hole. Sprinkle almonds on top of cookies and
 pat in. Stick one almond slice into atleast one cookies so that it
 is pointing up. Bake for 15 minutes, until the almond slice that
 is sticking up is brown at the tip.  The cookies won't stay as long
 as the biscotti, but they taste great.