2 kinds of biscotti

[Guest guest]

I made 2 types of biscotti today.

 

Chocolate Chip Biscotti (from Cooking Light)

 

1 1/4 C all purpose flour

1/2 C semisweet chocolate mini-morsels

1/3 C sugar

1 T water

1 T vanilla extract

1 Egg

1 egg white

 

 

Combine first 4 ingredients in a large bowl. Combine water and next 3

ingredients, add to flour mixture, stirring until well blended (dough will be

dry).

 

 

Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8

times. Shape dough into a 16 " roll. Place on baking sheet coated with cooking

spray (I've never needed it) and flatten to 1 " thickness.

 

Bake at 350 for 25 minutes. Remove from baking sheet and let cool for 10

minutes. Cut into 24 pieces (I never get this many). Place cut side down and

bake 10 minutes. Turn over and bake another 10 minutes. They will be a little

soft in the center but will harden as they cool.

Dunk in beverage of your choice.

 

 

Pignoli biscotti (from Biscotti by Lou Seibert Pappas)

 

2/3 C pine nuts

1/2 C butter

3/4 C sugar

2 eggs

2 T lemon juice

2 T lemon zest (I think I barely got 1 tsp out of my lemon)

2 C plus 2 T all purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

 

Place nuts in a shallow pan and bake in a 350 oven for 6-8 minutes or until

golden brown. Let cool. In mixing bowl cream butter and sugar until light

and fluffy. Beat in eggs, lemon juice and zest. In a bowl combine flour, baking

powder & salt (I just dumped it all in the same bowl, less dishes). Fold in

nuts. Divide into 2 logs (I just did one) n greased and floured baking sheet

..Pat the logs to abuot 1/2 " high & 1 1/2 " wide and 14 " long. Bake in the

middle of a preheated 325 oven for 25 minutes. Cool for 5 minutes. Slice, and

lay flat side up, bake 10 minutes, turn and bake 10 more minutes.

 

AmyF