ampantscotland.com, most pie crust recipes are made with half lard
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
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.
he baking sheet.
Bake biscotti in the preheated oven until
e light brown and the biscotti should be crisp when done
In a bowl, combine the biscotti crumbs, frosting and Limoncello until the mixture clumps together into a formable \"dough\".
Roll into teaspoon-sized balls and place on a plate.
Freeze 1 hour.
Dip balls in melted white chocolate and allow to set completely on waxed paper.
ry mix to make the biscotti.
If giving as gifts
For the traditional brigadeiros:
Combine the sweetened
our freezing container (for a traditional ice cream maker) or into
he side.
To Make Traditional Pizza Dough: In a small
irm to the touch. Cool biscotti on the baking sheet for
oothpick inserted into center of biscotti comes out clean. Cool for
rom a recipe in Philippine Recipes Made Easy, by Violeta A
bout 1 and 1/2 recipes for the dough for each
For extra-long, bistro-style biscotti, pat the dough into a