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Results 31 - 40 of 73 for biscotti cookies
31. 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.
Combine currants and wine in ... wide slices. Arrange cookies cut side down on baking ... cool. You can add chopped almonds instead of peanuts
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 ...
About 3 hours before serving: ... 5 minutes. Remove cookies from baking sheet, cool on wire racks. Store in air tight container. Makes 3 dozen.
Preheat oven to 350 degrees. Grease and flour 1 large cookie sheet. Sift flour, baking powder and salt three times and set aside. On medium ...
36. ALMOND BISCOTTI
Heat oven to 325 degrees. ... 40 minutes. 3 dozen cookies. This is a hard biscuit-type cookie that is meat to be dunked in coffee or espresso.
37. ITALIAN BISCOTTI
Preheat oven to 350 degrees. ... slices. Place sliced Biscotti back on cookie sheets and ... Biscotti improves with age and will be good for 6 months.
Preheat oven to 350°F and coat a cookie sheet with nonstick spray. Combine 1 cup sugar, applesauce, oil, eggs, dried fruit, almonds, and ...
39. RICOTTI BISCOTTI
Cream 1/2 pound butter with ... NOT OVER BAKE. Cookies will be pale. Frost while ... colored sprinkles or coconut. Approximately 11 dozen cookies.
Cream butter and sugar. Add ... to oven, cut sides up and brown another 10-15 minutes. Cool on wire rack. Bake at 350 degrees. Makes 60 cookies.
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