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Results 11 - 20 of 30 for italian biscotti
1. Cream butter and sugar, add beaten eggs. 2. Add dry ingredients, nuts and flavorings. 3. Turn dough out on floured board and knead until ...
Cream butter and sugar. Add eggs and extracts. Then mix in the dry ingredients and walnuts. Knead the dough on a floured board until soft ...
Mix together flour, sugar and baking powder in a large bowl. Add butter and mix. Add eggs and vanilla and mix to a firm dough. Knead on a ...
Mix all ingredients and drop by teaspoonfuls onto greased cookie sheet. Bake at 350 degrees until done. Cool and ice with boiled icing. ...
Beat eggs, sugar and anise oil together. Add dry ingredients. Chill dough for 2 hours. Take a handful of dough and shape it similar to a ...
Slowly beat eggs and add sugar. Sift flour, salt and baking powder; add slowly. Don't beat too much. Add rest of ingredients. Bake at 350 ...
Cream butter and sugar thoroughly. Add eggs, one at a time and beat well. Sift flour, measure, sift again with baking powder and salt. Add ...
Beat eggs well. Add sugar, then shortening and extract. Add flour and baking powder. Pour into ungreased 9x13 pan. Bake 350 degrees for 15 ...
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 ...
20. ITALIAN BISCOTTI
In a large bowl, cream ... brown. Turn each biscotti over and brown evenly on ... cans. Stays fresh for 3 to 4 months in tins. Makes 5 to 6 dozen.
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