Recipe - Biscotti Notes

See below

Biscotti, whose name really means twicecooked, are to Italy what
chocolate chip cookies are to the U.S.

While the biscotti are found nearly everywhere in Italy, the
flavorings vary tremendously. Anise is a classic, & so is almond, but
you'll often find hazelnut, walnut or pine nut, & sometimes candied
fruit as well. You occasionally will find savory biscotti, made from
diagonally cut or sliced up country bread, seasoned with olive oil, garlic &
herbs much like a delicious crouton.

The twicebaked cookie is simple to make. The first step is preparing
a simple dough & forming it into a loaf. After a preliminary light
baking, the firm once, they emerge from the oven toasty.

Once cooled, they're crisp & crunchy. They are better the next day
and keep nearly forever in a moistureproof container, ever ready for
coffee or teatime or a solitary afternoon indulgence.

In Sweden, the rusk is made with half rye flour, half allpurpose
flour, and the dough is moistened with orange juice. In Morocco, the
cookies are scented with rosewater or orange flower water; in
Portugal, with port or Madeira.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip