Combine shortening, salt and vanilla.
Blend.
Add sugar and cream well.
Add beaten egg and mix thoroughly.
Sift flour and baking powder.
Add to the first, alternately with milk, blending well.
Chill dough.
Roll dough 1/8-inch thick on floured board. Cut into 3-inch cookie.
Place one cookie on ungreased cookie sheet.
Add 1 teaspoon of Date Filling (recipe to follow).
Cover with another cookie.
Press together with a fork.
Prick top of each cookie with a fork.
Bake at 375\u00b0 for about 15 minutes.
Heat oven to 400\u00b0.
Mix thoroughly shortening, brown sugar and eggs.
Stir in water and vanilla.
Sift together and stir in flour, salt, soda and cinnamon.
Drop with teaspoon on ungreased baking sheet.
Place 1/2 teaspoon Date Filling on dough; cover with another 1/2 teaspoon of dough.
Bake until lightly browned, 10 to 12 minutes.
Makes 5 to 6 dozen.
Prepare Date Filling; cool.
Heat oven to 400\u00b0.
Grease square pan, 9 x 9 x 2-inch.
Mix brown sugar, margarine and shortening. Mix in baking mix and oats.
Press half of the crumbly mixture in pan; spread with filling.
Top with remaining crumbly mixture; press gently into filling.
Bake until light brown, 25 to 30 minutes.
Cut into bars, about 2 x 1 1/2-inch.
Makes 2 dozen cookies.
Turn oven off and let biscotti remain in oven until crisp
oo.) Now here is the recipe for how to use this
Preheat oven to 350\u00b0F. Line an 8 inch springform pan with foil.
In a bowl, combine crushed biscotti and spread. Press firmly into base of prepared pan and chill until required.
To make the filling, combine remaining ingredients. Transfer to prepared pan and bake for 25-30 mins, until firm.
Serve warm or cold, topped with strawberries.
f fork, drizzle chocolate over biscotti or, alternatively, dip half of
poon, drizzle over the cooled biscotti.
*We fresh mill our
he sugar.
For the date & orange muffin, substitute 1 cup
\" thick. Place freshly cut biscotti on the cookiesheet on their
rown.
Remove and slice biscotti logs at a 45-degree
eep them crisp. Stored properly, biscotti will last up to a
ellyroll pan. Spread carefully with date filling. Sprinkle walnuts, then reserved
days.**.
TIPS *Pulse biscotti in food processor to make
ore oil for a softer biscotti, less oil for a crunchier
ixture by tablespoonfuls (including a date in each tablespoonful) and drop
cutting board. Slice the biscotti diagonally very thinly (about 1
eanwhile, to make the baklava biscotti, preheat oven to 400\u00b0F
uffin cups, then crumble the biscotti into the bottom of each
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.