br>Frost with the Chocolate Walnut Buttercream (recipe follows).
eep them crisp. Stored properly, biscotti will last up to a
he baking sheet.
Bake biscotti in the preheated oven until
Stir in butter, extracts, black walnut flavoring and the walnuts. Gradually
Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.
0 minutes before serving.
Walnut Pesto: Place the basil leaves
ngredients, except sliced apple and Walnut Topping, just until moistened.
Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.
irm to the touch. Cool biscotti on the baking sheet for
n the center of the biscotti comes out clean.
Let
Turn oven off and let biscotti remain in oven until crisp
if desired.
Bake the biscotti dough for 25-30 minutes
ouch, about 13 minutes. Cool biscotti on baking sheet on a
o the touch.
Cool biscotti for 5 minutes.
On
oo.) Now here is the recipe for how to use this
ngreased cookie sheets, bake until biscotti are lightly browned around edges
poon, drizzle over the cooled biscotti.
*We fresh mill our
o sub pecans in this recipe or even use pine nuts
he egg mixture. For plain biscotti, do not add anything else
ine 15 minutes and the biscotti were very crispy).
Turn