Recipe - Biscotti With Almondsorangechocolate

8 ounce Unsalted butter
1 One half cup Sugar
3 tablespoon Orange rind; finely grated
2 tablespoon Vanilla extract; pure
vanilla
6 cup Allpurpose flour
1 tablespoon Baking powder
1 teaspoon Salt
6 Eggs; beaten
One fourth cup Amaretto
2 cup Almonds; blanched,
toasted; cut or sliced up
2 cup Chocolate chips; or pieces

Date: Mon, 25 Mar 96 13:05:40 EST

From: shelley.rodgers@f202.n161.z1.fidonet.org (Shelley Rodgers)

Recipe By: Jo Anne Merrill, recipe from the San Diego Union 9/1/93
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
halfinch slices, placing the cut slices flat oon the cookie sheet. To make
crisp, return them to the lower rack of the oven and cook until golden,
1520 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.

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 26 MARCH 1996

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