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Results 51 - 60 of 144 for biscottis
In heavy saucepan, low heat, melt 2 squares semi-sweet chocolate and 2 teaspoons shortening until melted, stirring. Remove from heat. 1. ...
Preheat oven to 375 degrees. ... shaped, place the biscotti about 2 inches apart on ... minutes or until golden brown. Transfer to racks to cool.
53. ITALIAN BISCOTTI
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 ...
In large bowl, beat eggs until fluffy. Add butter, sugar, vanilla and nuts, beat until blended. Stir in flour and baking powder to form ...
The holiday season is just ... again -- Italian biscotti. Biscotti, famous for their ... Transfer to rack; cool completely. Makes 2 dozen 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 ...
57. 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.
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 ...
1. Preheat oven to 350 degrees. Grease two large baking sheets. I prefer the insulated kind--keeps it from burning. In food processor, ...
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 ...
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