Recipe - Filled Biscotti

3 One half cup Flour
1 cup Sugar
One half cup Softened butter
2 teaspoon Baking powder
One half teaspoon Grated lemon rind
One half teaspoon Salt
2 Eggs

VANILLA CREAM
2/3 cup Sugar
3 tablespoon Cornstarch
One fourth teaspoon Salt
2 cup Milk
3 Egg yolks or
2 Whole eggs
1 tablespoon Butter
1 teaspoon Vanilla extract
1 teaspoon Almond extract (optional)

Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly Harmless)
Janet Morrissey

From: stanley@tekig5.pen.tek.com (Stanley J Sylvester)
This is the recipe for my mother's type of biscotti:

Blend everything in large bowl and mix. Roll out on floured board and cut
with a four inch water glass. Make 12 circles. Line greased cupcake pan
with the 12 circles. Fill each cup with pastry cream (below). Top each with
another circle cut with a 3 inch glassmake sure the cake is sealed. Bake
20 to 25 minutes at 375... Let cool completely in pan.

This is my mom's creampuff cream. It's just a sweet, vanilla cornstarch
pudding. I'm giving you the microwave recipe, because otherwise it takes
an eternity of stirring on the stove, after which your arm will fall off.
If you choose to cook it that way, make sure you keep the heat low while
you're waiting for the stuff to thicken, and never ever stop stirring, or
the cream will stick to the bottom and burn and then you will have a
million nasty little brownishblack flecks throughout your pudding, which
will do absolutely nothing for the texture.

VANILLA CREAM: In microwave bowl, mix sugar, cornstarch and salt. Add a
fraction of 2 cups milk, a little at first to make a smooth paste, then the
rest until the mixture is smooth. Microwave this at high for 89 minutes,
stirring every 2 min until the stuff is smooth and thickened. Meanwhile,
put 3 egg yolks (or two whole eggs) into another bowl and beat them
slightly. Quickly stir half of the hot milk mixture into eggs, and then add
the new egg mixture to the origianl milk mixture. Microwave at high 1 to 2
min until mixture is thick and glossy. Add butter, vanilla extract and,
optionally, for extra flavor, almond extract. Let cream cool before adding
to cupcakes or creampuffs. If you're eating it by itself, it's great while
it's still warm.

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