alve cherries; reserve juice for Cherry Glaze.
In a large
eaches, thawed and drained, for cherry pie filling and canned cherries
rom the heat. Place the biscotti in a freezer bag and
inutes or until it is easy to handle.
Divide the
Combine all ingredients together.
Make into a 1/2 inch thick loaf on a wax paper.
Place wax paper on a cookie sheet.
Bake for 45 minutes on 300\u00b0F.
Cut loaf into pieces.
Bake 12 minutes on each flat side.
Brush top of biscotti with extra almond flavoring.
Serve.
Turn oven off and let biscotti remain in oven until crisp
In a small bowl, combine cherries and marsala. Distribute 1/2 of mixture between 4 serving glasses. Top with 1/2 the biscotti and 1/2 the mousse. Repeat layers.
Serve trifles with reserved biscotti.
his is a very quick recipe.
Bring 1/2 cup
ore oil for a softer biscotti, less oil for a crunchier
oo.) Now here is the recipe for how to use this
nd reserve 2 Tbspn. This recipe will go FAST!
After
poon, drizzle over the cooled biscotti.
*We fresh mill our
cant 1/2-inch-thick biscotti. Arrange biscotti, cut side up, on
he buttery color of the biscotti.
Combine flour, sugar, baking
dip the ends of the biscotti in and set them on
until dry.
For this recipe, I gave the figure of
Beat butter or margarine in a mixing bowl for 30 seconds.
Add sugar, baking powder, baking soda and 1/4 teaspoon salt; beat until combined.
Beat in eggs, vanilla and almond extract.
Beat in as much of the flour as you can with the mixer.
Stir in remaining flour, anise and fennel seeds, cranberries, pistachios and apricots.
Turn mixture out onto a lightly floured board. Cover and refrigerate for several hours or until easy to handle.
ieces for large trad. size biscotti, four pieces for smaller, thinner
ently. Garnish with lime and cherry.
Reata Sweet and Sour
Drizzle over both sides of biscotti. Place on waxed paper; let