Wednesday, June 17, 2009

Biscotti Recipe


To 4 eggs beaten golden, add 1 cup brown or white sugar and 2 tsp. almond extract.

Add dry ingredients which have been stirred gently together in a separate bowl.
1 cup unbleached flour
1 cup assorted flours (I use rice, oats, split pea flour, tapioca, or barley)
2 tsp. baking powder
1/4 cup cocoa powder
dash of cinnamon and nutmeg if you desire
1/2 cup finely chopped nuts
1/2 cup chocolate chips

Spread in a greased 9/13 glass pan.
Bake 20 to 30 minutes at 350 degrees or until cooked through. Of course you can eat it now since it's cooked through. It just wouldn't be twice baked which is what biscotti means.

Remove from oven, let cool. Slice 1/2 inch wide and place these on a hot pizza stone to toast in the oven at 375 for a few minutes. Watch carefully. Take out, cool, and eat.

Dunk in strong coffee served in one of our mugs.
Serve and store in pretty pieces you have made yourself in one of our classes!!

All recipes in my kitchen are subject to change.

No comments: