nd limoncello. Stir in pine nuts and add to food processor
eanwhile, to make the baklava biscotti, preheat oven to 400\u00b0F
melted butter, eggs and macadamia nuts in large mixing bowl. Blend
he cinnamon chips and pistachio nuts.
Divide the dough in
esults).
Slowly add the nuts (almonds are my favorite) and
ore oil for a softer biscotti, less oil for a crunchier
br>Variations include:
PECAN BISCOTTI: butter pecan cake mix - chopped
aucepan on medium heat. Stir, without boiling, until the sugar has
emaining flour and the pistachio nuts.
On alightly floured surface
fold in chopped chocolate and nuts.
Let batter stand for
and fold in the pine nuts, basil leaves, and orange zest
et ingredients. Fold in macadamia nuts.
Turn the dough onto
rumbly.
Add 1 cup nuts and sugar.
Pulse until
utter mixture, then add the nuts. Do not over mix but
ugar and press the pine nuts in a decorative pattern on
pricots. Cover again and cook, without lifting the lid, for 10
beat until combined. Stir in nuts.
Divide dough in half
cant 1/2-inch-thick biscotti. Arrange biscotti, cut side up, on
ntil blended.
Fold in nuts and chocolate chips. Divide dough
atter. Stir in the pistachio nuts, pineapple and coconut until evenly