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Results 61 - 70 of 144 for biscotti
Combine currants and wine in a glass jar. Cover and let soak 24 hours, shaking jar occasionally. Sift flour, baking soda, baking powder and ...
Preheat oven to 350 degrees. ... additional 15 minutes until golden and slightly dried. Biscotti should have somewhat hard and crunch texture.
63. 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.
64. WALNUT BISCOTTI
Sift first 4 ingredients into medium bowl. Using electric mixer, cream butter in another bowl until light. Gradually add sugar and beat ...
65. ITALIAN BISCOTTI
Preheat oven to 350 degrees. ... on wire rack. Biscotti can be stored up to ... tight tin at room temperature. "Age" at least 1 day before serving.
Cream butter and sugar. Add eggs one at a time until fluffy. Sift flour, baking powder and salt. Stir into butter mixture until thoroughly ...
67. RICOTTI BISCOTTI
Cream 1/2 pound butter with 2 cups sugar. Add 3 eggs, mix well. Add 2 teaspoons vanilla and 1 pound ricotta cheese. Sift 4 cups flour, 1 ...
Mix dry ingredients together, then add Crisco as in pie dough. Make hole in center of dry ingredients and add beaten eggs, milk and ...
Position rack in center of ... 12 minutes, turn biscotti over, bake until just beginning ... and store in airtight container at room temperature.
70. PIGNOLI BISCOTTI
1. Preheat oven to 350 degrees. 2. Toast pignoli in a baking pan for 5 minutes. 3. Let cool and chop them; reduce the oven to 325 degrees. ...
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