Recipe - Wendys Biscotti

One half cup Unsalted butter; softened
Three fourths cup Sugar
1 tablespoon Freshly grated orange zest
One half teaspoon Vanilla
2 Eggs
2 cup Allpurpose flour
1 One half teaspoon Baking powder
One fourth teaspoon Salt
2 ounce White chocolate; chopped
coarse
; (about 1/2
One half cup Dried currants
1 One fourth cup Natural shelled pistachios

Preheat oven to 325 degrees F. and lightly grease and flour a large baking
sheet.

In a bowl with an electric mixer, beat together butter, sugar, zest and
vanilla until light and fluffy. Add eggs, 1 at a time, beating well after
each addition.

Into a bowl, sift together flour, baking powder and salt and gradually beat
into butter mixture, beating until combined well. Stir in remaining
ingredients. Chill dough 30 minutes, or until it no longer feels sticky.

Turn dough out on a lightly floured surface and halve. Form each piece into
a flattish log about 12 inches long by 3 inches wide. Arrange logs at least
3 inches apart on baking sheet and bake in middle of oven until pale
golden, about 30 minutes. Cool logs on baking sheet on a rack 5 minutes.

On a cutting board cut logs crosswise on a diagonal into 1inchthick
slices and arrange biscotti, cut sides down, on baking sheet. Bake biscotti
in middle of oven 15 minutes, or until golden.

Transfer biscotti to racks and cool completely. Biscotti keep in an
airtight container at room temperature.

Makes about 24 biscotti

Gourmet February 1995 Wendy Baker: Providence, Rhode Island

You could try this and add the macadamia nuts you wanted, plus any dried
fruit in lieu of the currants. I have been on a biscotti kick lately, and
have tried out alot of recipes. This one was good.

Recipe by: Jeane Bell jeanski@ns.net

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