rom the heat. Place the biscotti in a freezer bag and
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.
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.
ore oil for a softer biscotti, less oil for a crunchier
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
Drizzle over both sides of biscotti. Place on waxed paper; let
owl; reserve 3/4 cup cherry juice.
Mix Equal(R
laze ingredients; drizzle over warm biscotti. Cool completely. Store in an
eep them crisp. Stored properly, biscotti will last up to a
n platter with bowl of Cherry Sauce in the center.
days.**.
TIPS *Pulse biscotti in food processor to make
Combine 3/4 cup sugar and eggs in a large mixing bowl.
Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color.
Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed.
Combine flour, walnuts, baking powder and salt; gradually add to egg mixture.
Mix on low speed 1 to 2 minutes, or until well mixed.
Stir in cherries by hand.
Turn dough onto lightly floured surface (dough will be soft and sticky).
Lightly sprinkle with ...
cutting board. Slice the biscotti diagonally very thinly (about 1
In a large bowl, combine the flour, sugar, salt and baking powder.
Cut in butter until mixture resembles coarse crumbs.
In another bowl, whisk the eggs, milk and vanilla; stir into flour mixture until blended.
Stir in almonds and cherries (dough will be crumbly).
Divide dough in half; shape into two balls.
On an ungreased baking sheet, shape each half into a 10-in. x 2-1/2-in. rectangle.
Bake at 350\u00b0 for 30-35 minutes or until golden brown.
Carefully remove to wire racks; cool for 20 minutes.
Transfer to a cutting ...
Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice. Mix Equal, flour, cornstarch and nutmeg in small saucepan; stir in cherry juice. Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute. Remove from heat and stir in cherries; stir in food color.
Preheat oven to 350\u00b0.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and salt in a bowl; stir well with a whisk.
Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes). Add oil and extracts, beating until well-blended. Add flour mixture, beating at low speed just until blended. Stir in cherries and chocolate chips.
Divide dough in half; turn out onto a baking sheet coated with cooking spray. Shape each portion into a 10-inch-long roll, and flatten to 1-inch ...
eanwhile, to make the baklava biscotti, preheat oven to 400\u00b0F
uffin cups, then crumble the biscotti into the bottom of each