Results 1 - 10 of 30 for italian biscotti

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For this recipe, ... all Strega (an Italian liqueur such as ... minutes. Optionally, the biscotti may be toasted ... Serve with milk or coffee for dipping.

Sift flour with baking powder and set aside. Beat together butter and sugar until light. Add eggs, one at a time, beating well after each addition. ...

Cream butter, sugar, and eggs (add one at a time and beat well). Add other ingredients to creamed mixture. Stir in nuts and flavoring. Turn mixture ...

They make terrific holiday gifts. I make up several batches at one time, plus they store well in tin cans or airtight bags but they usually don't ...

Mix baking powder and flour. Mix sugar and oil well. Add well beaten eggs, one at a time. Add other ingredients. Mix well. Then add almonds. Oil your ...

Beat together eggs, oil, sugar, salt, vanilla and 3 tablespoons Anisette until light in color. Add gradually the flour and baking powder; mix well. ...

In a large ... brown. Turn each biscotti over and brown ... thoroughly before storing in tin cans. Stays fresh for 3 to 4 months in tins. Makes 5 to 6 dozen.

Beat eggs and sugar. Add butter, zest and vanilla, beat well. Sift flour, soda and add and beat well. Stir in nuts using spoons; divide sticky dough ...

Using mixer, cream eggs and sugar in medium bowl. Add cool shortening, honey, and flavorings. In a large bowl, make a well with about 6 to 7 cups of ...

Cream butter, sugar, and oil; mix well. Add eggs and flavorings; mix well. Add nuts, flour, and baking powder. Mix well. Refrigerate overnight. ...

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