"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Memorable Biscotti Recipe

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This recipe for Memorable Biscotti, by , is from The Hinderhofer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Hinderhofer
Added: Wednesday, April 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1c butter
1c sugar
3 eggs
1tsp vanilla extract
1tsp anise extract
3c all-purpose flour
1T baking powder
1/2tsp salt
1c chopped almonds

Directions:
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Beat egg, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; gradually add combined mixture and mix well. Stir in almonds.
Line a baking sheet with foil and grease the foil. Divide dough in half. On the foil, form dough into two(2) 11-in. x 3in. rectangles. Bake at 300 for 35 minutes or until golden brown and firm to the touch. Remove from the oven; increase temperature to 325.
Using the foil, lift the rectangles into wire racks; cool completely. Place on a cutting board; cut diagonally with a serrated knife into 3/4-in. slices.
Place side down on ungreased baking sheets. Bake for 10 minutes on each side or until golden brown. Cool Completely on wire racks. Store in an airtight container.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
20 min

 

 

 

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