ore oil for a softer biscotti, less oil for a crunchier
/4\" pieces.
Return biscotti to baking sheet, cut side
rizzling consistency.
Drizzle over biscotti, and store in an airtight
poon, drizzle over the cooled biscotti.
*We fresh mill our
f fork, drizzle chocolate over biscotti or, alternatively, dip half of
n the cinnamon chips and pistachio nuts.
Divide the dough
ny remaining flour and the pistachio nuts.
On alightly floured
n wire racks.
Dip biscotti in melted semisweet chocolate. (or
tiff dough.
Stir in pistachio nuts and chocolate chips.
Turn oven off and let biscotti remain in oven until crisp
he batter. Stir in the pistachio nuts, pineapple and coconut until
onsistency. Dip 1 end of biscotti into white chocolate; sprinkle with
n wire racks.
DIP biscotti in melted semi-sweet chocolate
oo.) Now here is the recipe for how to use this
To Make Cranberry Puree: Combine 1 cup of
r knead in remaining flour & pistachio nuts.
On lightly floured
emperature before proceeding with the recipe).
Place the pistachios in
until finely chopped. Stir into pistachio mixture.
Put 1 cup
inutes, or until golden. Transfer biscotti to wire racks, and cool
Cream together: butter, margarine, granulated white sugar and brown sugar.
Add egg and vanilla and almond extracts. Beat well.
Sift in the flour, baking soda, baking powder and salt. Beat until all are incorporated.
Stir in the nuts and dried cranberries.
Place dough onto a lightly floured board - divide in two equal parts.
Form each half into a square shaped log, about 9\" in length. Freeze until hard. Wrap in plastic film until required.
TO BAKE: Preheat oven to 350 degrees F. Remove frozen dough from freezer and slice ...