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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Double Nut Biscotti
      Yield: 3 Dozen
      2 c  Flour
    1/2 c  Ground almonds
      1 c  Sugar
      2    Extra large eggs
    1/4 c  Dark rum
    1/4 c  Amaretto or Nocello
      1 ts Vanilla
    1/2 ts Cinnamon
      2 ts Baking powder
      1 c  Walnuts
      1 c  Whole blanched almonds
  Preheat oven to 350. Butter and flour 2 cookie
  sheets; set aside.
  Beat flour, ground almonds, sugar, eggs, rum,
  liqueur, vanilla, cinnamon and baking powder until
  well blended with a wooden spoon. Stir in walnuts
  and whole almonds. The dough should be soft and a
  bit sticky, but should hold its shape when picked
  up. If it is too runny, add a bit more flour.
  Form half the dough into a tube about the size of
  a paper towel roll. Place on cookie sheet, making
  sure it does not touch edges. Repeat with
  remaining dough.
  Bake 45 minutes to an hour until golden brown and
  firm. They will spread during baking. Remove to
  wire rack, let cool about 15 minutes. Carefully
  loosen from sheet with a spatula. Let stand on
  cutting board until nearly room temperature.
  Cut each roll into slices about 1" thick. Place,
  cut side up, on the cookie sheets and return to
  oven to dry, about 15 minutes. Let cool completely
  before storing.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:18:56 EDT