rizzling consistency.
Drizzle over biscotti.
Let stand until frosting
Mix all ingredients together until mixture is smooth.
Pour into unbaked Cream Cheese Crust and bake for 35 minutes in a preheated 350\u00b0 oven.
Remove from oven and top with Caramel Nut Topping and bake an additional 15 minutes.
art with 1/4 of nut filling.
Roll up jelly
ur own use.
Date Nut Bread using starter:
Mix
risp. Cool on rack.
NUT COATING: Combine the pistachios and
Turn oven off and let biscotti remain in oven until crisp
oo.) Now here is the recipe for how to use this
irected on package; drizzle over biscotti. Let stand until chocolate is
an break.
Cutting the biscotti:
When the two ropes
poon, drizzle over the cooled biscotti.
*We fresh mill our
up of coffee.
Store biscotti in air tight container.
Sift the dry ingredients into a bowl.
Add eggs, nuts and fruit.
Mix well.
Put into a greased loaf pan and bake on 180 degrees for about 40 minutes.
Cool and turn out of pan.
Slice loaf as thinly as possible and layer on large oven tray.
Reduce oven to low temperature and place tray in oven to dry out biscotti for approximately another 40 minutes.
eat well.
Add butter & nut flavoring and blend.
Stir
o 300 degrees.
Cut biscotti on the diagonal into 1
5 minutes or until the biscotti are dry and beginning to
\" 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
days.**.
TIPS *Pulse biscotti in food processor to make
ore oil for a softer biscotti, less oil for a crunchier